Creamy Roast Chicken Orzo Soup

Ingredients - serves 4

2 tbsp butter 

2 tbsp olive oil 

1 large onion, diced 

200g carrots, diced 

200g swede, diced 

3 tbsp plain flour 

1.5 litre chicken stock 

400g roast chicken, shredded 

200g orzo pasta 

100ml double cream 

Worcestershire sauce  

Handful fresh parsley 

Black pepper 

Method 

To make this delicious autumnal soup, melt the butter and oil in a large saucepan then add the onion, carrot and swede and cook for a few minutes until softened and season with pepper. Stir in the flour and cook for one minute, then pour in the chicken stock a little at a time and stir constantly until smooth.  

 Add in the chicken and let it simmer for a few minutes. Stir in the orzo and cook slowly for ten to twelve minutes stirring often so it doesn't stick. Stir in the double cream, Worcestershire sauce and fresh parsley, then season to taste and serve hot.