Sunday, November 20, 2011

Chicken and Orzo Soup

I made this soup last week and it was a hit.  Healthy, so simple, and full of flavor.

I used one large chicken breast and one chicken thigh.  The addition of the thigh added a touch of fat and a lot of flavor.  You could just use two chicken breasts, but I really don't think it would taste as good.

Chicken and Orzo {makes about 6 servings}
-1 {boneless/skinless} chicken thigh {diced}
-1 {boneless/skinless} chicken breast {diced}
-2 celery stalk, diced
-1 medium onion, diced
-2 large carrots, peeled and diced
-4 cups of chicken stock
-1/2 cup of orzo {measured dry}
-1 teaspoon + 1/2 teaspoon dry oregano
-1/2 teaspoon dry thyme + 1/2 teaspoon dry thyme
-salt, pepper, olive oil
-a handful of fresh parsley, chopped

1. Drizzle a little bit of olive oil over the chicken and season it with salt, pepper, 1/2 teaspoon oregano, and 1/2 teaspoon thyme.  
2. In a large soup pot, brown the chicken pieces until they are fully cooked.  Remove the chicken from the pan and set aside.
3. In the fat left from the chicken, saute the celery, onion, and carrots for about 7 minutes.  Add in the stock and bring to a boil.
4. Once stock comes to a boil, reduce heat to a simmer and stir in the chicken and dry orzo.  Allow to simmer for about 15 minutes.
5. Season the soup with the remaining oregano and thyme.  Taste, and add salt and pepper as needed.
6. Remove from heat and stir in the parsley.  I ate my soup with a little fresh parmesan shredded over the top - enjoy!

If you missed Day 1 of my 12 Days of Soups - you can view that recipe here.

1 comment:

  1. That looks seriously amazing. I am an soup super fanatic. Thanks for posting those 12 days of soup so I could stumble upon it! :)

    oh btw I found you on the after nine to five link up.


thank you so much for your comment! i read and enjoy each and every one :).

Designed by Jackie Ayr