Chicken, Vegetable, and Orzo Soup

Name: Chicken, Vegetable, and Orzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 2 carrots, peeled and cut up; 2 celery, stalks cut up; 1/2 yellow onion, cut up; 1 garlic clove; 8 cups chicken stock, reduced sodium; 2 chicken breast halves, about 1 #, boned and skinned, cut into bite-sized pieces; 1/3 cup orzo, uncooked; 3/4 teaspoon salt; 1/2 teaspoon dried thyme; pepper, to taste; 1/4 cup parsley, fresh and chopped

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Recipe by Chicagoland Chef du

Very easy and very tasty! Ready in minutes if you let your food processor do all the chopping. From: The Big Book of Chicken by Maryana Vollstedt

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READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

carrots, peeled and cut up
2

celery, stalks cut up
¹⁄₂

yellow onion, cut up
1

garlic clove
8

cups chicken stock, reduced sodium
2

chicken breast halves, about 1 #, boned and skinned, cut into bite-sized pieces
¹⁄₃

cup orzo, uncooked
³⁄₄

teaspoon salt
¹⁄₂

teaspoon dried thyme
pepper, to taste
¹⁄₄

cup parsley, fresh and chopped

DIRECTIONS

In a food processor: add carrots, celery, onion and garlic. Chop coursely.
In a large soup pot over high heat; bring the stock to a boil.
Add the vegetables, chicken, orzo and seasonings.
Reduce heat to medium-low and simmer, covered until the chicken and vegetables are tender, about 15 -20 minutes.
Stir in parsley and serve.

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