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Heat 2 tablespoons butter over medium heat in a large pot.
Add 1 cup diced onion, 1 cup sliced carrot, 1 cup sliced celery, along with a couple pinches of salt and pepper.
Cook, stirring frequently, for about 6 minutes.
Add 6 cloves minced garlic, 2 teaspoons Italian seasoning, ½ teaspoon ground sage, and a couple pinches of salt and pepper. Cook for 1 minute, stirring frequently.
Add 4 tablespoons flour and cook for 1 minute, stirring frequently.
Add a couple splashes of chicken stock to the pot until it cleans the bottom of the pan.
Add what is remaining of the 8 cups chicken stock, 1.5 cups uncooked orzo pasta, 2 cups shredded rotisserie chicken, and a couple pinches of salt and pepper.
Turn heat to medium-high, cover the pot, and bring to a simmer. Reduce heat and simmer, covered, over low heat for about 5 minutes or until the pasta is al dente. Stir every couple of minutes so the pasta doesn’t stick to the bottom of the pot.
Stir in 1.5 cups heavy cream and 1 teaspoon balsamic vinegar. Season to taste with salt and pepper.
Garnish with sliced chives and enjoy!
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