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Place the chicken breast between two pieces of wax paper. Pound the chicken to about 1/4 inch thickness. Slice into small diced cubes.
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Add the butter to a large Dutch oven over a medium/low flame.
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Add in the diced chicken and cook until about cooked through, 10 minutes. Stir every once and a while to make sure the chicken cooks.
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Add the red bell pepper and cook for about 5 minutes, stirring regularly.
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Add in the flour and stir until a roux forms. Cook for one minute.
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Mix in all the liquids, salt and pepper. Mix until all the roux is incorporated. Bring the soup to a simmer over a medium flame. Simmer for 25 minutes, stirring occasionally, until the soup is thickening and reduced.
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Add in the orzo and cook for 12-20 minutes until tender, stirring regularly so the noodles don't stick.
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Serve warm with extra salt and freshly ground black pepper.