Creamy Chicken Orzo Soup

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 4 large carrots (finely diced (1.5 cups))
• 4 large celery stalks (finely diced (1 cup))
• 1/2 medium yellow onion (finely diced)
• 2 medium russet potatoes (finely diced)
• 2 tablespoons coarse Italian seasoning
• 1/2 teaspoon salt (or more, to taste)
• 1/4 teaspoon ground pepper
• 8 cups chicken broth
• 1.5 lbs. boneless (skinless chicken breast)
• 8 sprigs thyme (bundled)
• 1.5 cups frozen peas
• 3 tablespoons heavy cream
• 1.5 cups uncooked orzo pasta
• 1/4 cup butter
• 1/2 cup white whole wheat flour (or all-purpose flour)

Steps

1. 1

   Place 2 tablespoons of olive oil into a large stockpot and heat over medium/high heat.

2. 2

   When olive oil is fragrant, add garlic, carrot, celery, onion, and potato. Saute for around 5 minutes. Then, season with Italian seasoning, salt, and pepper and mix. Add broth and stir.

3. 3

   Submerge raw chicken breast in the broth and add thyme bundle. Bring soup to a rolling boil over medium/high heat.

4. 4

   Once boiling, turn heat down to low and cover. Let simmer for 20 minutes.

5. 5

   While the soup is simmering, prepare orzo pasta by following the directions on the back of the box. Once done, drain and set aside.

6. 6

   When the soup is done simmering, remove herb bundle from the soup and discard. Remove chicken breast from soup and shred with two forks, and set aside.

7. 7

   Now, prepare your roux. In a small saucepan, melt butter over medium/high heat. Lower heat to medium heat and slowly add flour to butter. Mix with a whisk until mixture turns into a crumble. Remove from heat.

8. 8

   Immediately add roux to the soup and turn heat back to medium/high heat and bring to a boil. Use a wooden spoon to break up the roux, makings sure there are no chunks in the soup.

9. 9

   One boiling, turn heat off and stir in frozen peas, cooked orzo pasta, and shredded chicken and mix again.

10. 10

    Finally, add 2 tablespoons of heavy cream and mix.