Ingredients
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2 tablespoons extra-virgin olive oil
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4 medium carrots, thinly sliced
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2 large celery stalks, thinly sliced
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1 small yellow onion, chopped
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2 cloves garlic, minced
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8 cups reduced-sodium chicken broth
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3 cups shredded cooked chicken breast
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¾ teaspoon salt
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½ teaspoon Italian seasoning
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¼ teaspoon ground pepper
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1 cup whole-wheat orzo
Directions
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Heat oil in a Dutch oven or other large pot over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring often, until the vegetables are just soft, about 8 minutes. Stir in broth, chicken, salt, Italian seasoning and pepper; bring to a boil over high heat. Reduce heat to medium and gently boil, undisturbed, for 5 minutes. Stir in orzo and cook, undisturbed, until the orzo is tender, 8 to 10 minutes.
