This Chicken & Orzo Pesto Soup is loaded with flavor {who doesn’t love pesto?} and full of vegetables–carrots, onion, celery, and my very favorite, Italian squash!
Cook Time: 7 hourshours
Total Time: 7 hourshours
Servings: 12
Ingredients
28oz chicken broth(2 cans)
2cupsreduced fat milk
salt and pepper(to taste)
½cuppesto
1 ½cupscarrots (chopped)
1cupcelery (chopped)
1Italian squash (chopped)
¼cuponion (chopped)
1tspdried oregano
1 ½ tspminced garlic
2chicken breasts
1cupwhole wheat orzo pasta(uncooked)
Instructions
Whisk everything but the chicken and orzo pasta together in a 6 quart slow cooker . Add chicken. Cover and cook on low for 6-8 hours (could be 4-6 depending on slow cooker). When the chicken is cooked through and easily falls apart, remove and shred.
Place shredded chicken back in the slow cooker. Stir in uncooked orzo noodles and cook for another 15-20 minutes or until pasta is cooked. You can also cook the pasta separately and stir it it just before serving.
Once the pasta is cooked, serve or turn slow cooker to warm setting. Season with salt and pepper.
Notes
**You can also add more pesto for stronger pesto flavor.**Add a little more milk if seems too thick.