Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 cup diced yellow onion (about 1 medium onion)
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup diced celery (about 2 celery stalks)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup whole milk
- 1 cup orzo pasta
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Boil chicken breasts in water until cooked through (15-20 minutes). Shred and set aside.
- In a large Dutch oven, heat olive oil over medium heat. Sauté diced onion, carrots, and celery for 8-10 minutes until tender-crisp.
- Add minced garlic and cook for 1 minute.
- Sprinkle flour over vegetables; stir continuously for 1 minute to form a roux.
- Gradually whisk in chicken broth; bring to a gentle simmer.
- Stir in whole milk, shredded chicken, orzo, salt, and pepper. Simmer for 10-12 minutes until orzo is tender and the soup thickens.
- Remove from heat; stir in chopped parsley.
- Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg