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
Instructions
Step
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.
Step
2
Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.
Step
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.
Step
4
Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.
If you'd prefer a more brothy chicken and orzo soup, just add more chicken broth or water.
As the soup sits and the orzo absorbs more broth, the soup will get thicker, so it’s best to serve immediately. When reheating any soup leftovers, add more liquid.
Add a little brightness to this Chicken Orzo Soup by stirring in 1 tablespoon of lemon juice along with the salt and pepper.
