Creamy Chicken Soup With Orzo - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup carrot, peeled and chopped
1/2 cup celery, chopped
1/4 cup green onion, chopped (if making in the winter, you can substitute regular white onion. It's cheaper depending on where you)
1 cup orzo pasta
2 (429 ml) cans low sodium chicken broth (I make my own broth, and use about 1 L)
1/2 teaspoon dried oregano
1/2 teaspoon marjoram
1/2 teaspoon dried basil
1/8 teaspoon dried sage
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper
1 1/2 cups skim milk
2 tablespoons flour
2 cups cooked chicken, diced

Preparation

In a large pot, heat oil. Add carrots, celery and onion. Cook over medium high heat until they are \"al dente\" (crispy tender) ~ about 5-7 minutes.
Stir in orzo, chicken broth, spices and salt and pepper.
Continue cooking and bring to a full boil for about 5 minutes. Reduce heat to low. Continue cooking for another 5 minutes.
In a small bowl, combine milk and flour until smooth. Add to soup stirring constantly until mixture comes back to a boil and gets slightly thickened.(2-3 minutes).
Add chicken and cook until heated through.
*I prefer a thick soup, but you can add more milk to thin it out if that is your preference.