Chicken Orzo Soup

By naqgal90

Ingredients

• 1 carton (32 oz) chicken broth (4 cups)
• 1 lb boneless skinless chicken thighs
• 1 28 oz. can whole peeled tomatoes, crushed
• 1 tablespoon olive oil
• 1 medium onion, chopped (1/2 cup)
• 1/2 cup sliced carrots
• 1/2 cup chopped celery
• 3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz)
• 2 cups water
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Preparation

Step 1

1.) In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.

2.) Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.

3.) Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.

4.) Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.