Ingredients:

  • 3 cups cooked chicken, shredded
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 1/4 cup All-Purpose Flour
  • 8 cups low sodium chicken broth
  • 2 cups water
  • 1 pound orzo or ditalini pasta (dry)
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat butter and olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery (mirepoix). Sauté for 7-8 minutes until the vegetables have softened and the onions are translucent.
  2. Sprinkle the All-Purpose Flour over the sautéed vegetables. Stir continuously for 2 minutes, cooking the flour to create the roux base, which will thicken the soup.
  3. Slowly whisk in the chicken broth and water, ensuring no lumps remain. Bring the mixture to a gentle boil, then reduce heat to a simmer.
  4. Add the dry pasta (orzo or ditalini). Cook for 8-10 minutes, or according to package directions, until the pasta is al dente.
  5. Stir in the shredded cooked chicken, heavy cream, salt, and black pepper. Simmer for 2 minutes, allowing the chicken and cream to heat through completely. Taste and adjust seasonings as needed.
  6. Serve immediately in hearty bowls.