Homemade chicken stock made with the bones of a rotisserie or roast chicken is thickened with a roux and enhanced with orzo, shredded chicken, and carrots for a soothing winter soup.
1. Heat chicken stock in a pot over medium heat.
2. Add carrots, shredded chicken, orzo, salt, and pepper and cook 10 minutes.
3. Melt butter in a small saucepan. Add flour, whisking well, and cook 2 minutes to make a roux.
4. Whisk roux into stock and cook 10 minutes or until slightly thickened. Serve.
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