Ingredients
- 1 Tablespoon olive oil
- 1 cup diced onion
- Coarse-grained salt and cracked black pepper
- 6 to 8 cups canned chicken broth (the best you can afford)
- 1 (10-to-12-ounce) boneless, skinless chicken breast
- 3 cups sliced carrots (about 4 medium)
- 1 cup orzo or any other small pasta or noodles
- 1 to 2 cups peas (frozen are fine)
- 1/2 cup loosely packed, roughly chopped flat-leaf parsley
Preparation
Step 1
In a medium soup pot, heat olive oil over medium-high heat. Add onion to pot and stir until evenly coated with oil. Season with salt and pepper. Cover, reduce heat to medium-low, and cook, stirring occasionally, until translucent, about 15 minutes. Add a plash of chicken broth or a teaspoon of water to pot if onions are ever in jeopardy of burning.
When onion has completely softened, add chicken broth, chicken breast (left whole), and carrots to pot. Cook, uncovered for 10 minutes, or until chicken breast is cooked through. remove chicken breast and shred when cool.
Meanwhile, add orzo to soup and cook 10 minutes, until al dente, then add peas. Cook another 5 minutes. Return chicken to pot, along with the parsley. Taste and correct seasonings. Cook 1 minutes more. Serve immediately.