Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 ribs celery, diced
- 3 tablespoons all-purpose flour
- 6 cups chicken broth, warmed
- 2 1/2 cups cooked chicken, shredded or diced
- 3/4 cup dried orzo pasta
- 1/2 cup heavy cream
- 1/3 cup minced fresh herbs (parsley, dill, tarragon)
- Kosher salt, to taste
- White pepper, to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Sauté the diced onion, carrots, and celery until soft, about 5–7 minutes.
- Stir in the flour and cook for 1–2 minutes, stirring, to remove the raw flour taste.
- Whisk in the warmed chicken broth slowly, scraping any browned bits from the bottom of the pot.
- Bring the soup to a gentle simmer.
- Add the cooked chicken and dried orzo, and simmer until the orzo is tender, about 8–10 minutes.
- Stir in the heavy cream and minced fresh herbs; warm through for 1–2 minutes without boiling.
- Season with kosher salt and white pepper to taste.
- Serve hot, garnish with extra herbs if you like, and enjoy.
Notes
Don’t overcook the orzo; it will keep softening while sitting. Use warm broth to prevent the soup from cooling down.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian