Chicken Soup with Orzo

Chicken Soup with Orzo

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (3-pound) package chicken pieces

  • 3

    quarts water

  • 1

    medium onion cut into 8 wedges

  • 1

    cup chopped carrot

  • 1

    cup chopped celery

  • 1

    tablespoon black peppercorns

  • cups sliced carrot

  • 1

    cup diced celery

  • 2

    tablespoons chopped fresh basil

  • OR

  • 2

    teaspoons dried basil

  • 1

    teaspoon chopped fresh oregano

  • OR

  • ¼

    teaspoon dried oregano

  • ¾

    teaspoon salt

  • 1

    bay leaf

  • ½

    cup uncooked orzo (rice-shaped pasta)

Directions

Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Combine chicken and 3 quarts water in a stockpot; bring to a boil. Add the onion, chopped carrot, chopped celery, and peppercorns; bring to a boil. Partially cover, reduce heat, and simmer 1 hour. Remove the chicken from broth, reserving broth; cool. Remove chicken from bones; cut meat into bite-size pieces. Strain chicken broth through a sieve over a bowl; discard solids. Add enough water to broth to measure 10 cups; pour broth mixture into stockpot. Add sliced carrot, diced celery, basil, oregano, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add chicken and orzo; cook 8 minutes or until pasta is done. Serving Size: 1 1/2 cups


Nutrition

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