Chicken soup w/ orzo
Recipe by Courtney Glantz
1 large onion
3 carrots, peeled and chopped
3 stalks celery, chopped
salt & pepper, to taste
2 TBS olive oil
1/2 cup white wine
6 cups chicken stock, plus up to 2 more cups as needed
1.5 lbs boneless chicken breast, cut into 4 inch chunks
parmesan cheese rind
1.5 cups orzo
1/4 cup loosely packed freshly chopped parsley, for serving
parmesan cheese and crusty bread, for serving
1. In a large stockpot of medium low heat, saute your veggies along with the salt and pepper in the olive oil for 10 to 12 minutes.
2. Add the wine and turn up the heat to high; until the liquid has completely reduced. Add the stock and bring to a boil.
3. Add the chicken and parmesan rind and bring the soup up to a boil. Add more stock, if necessary, to make sure the chicken is fully immersed. Reduce the heat to low and simmer for 30 minutes.
4. After the chicken is cooked through, using two forks, shred it up while it's still in the pot. Just before serving bring the soup back up to a boil and season with salt. Add the orzo and cook for another 7 minutes. If the soup gets too thick from the pasta starch add up to 2 more cups of stock. Remove the rind.
5. Serve with parsley, cracked pepper, drizzle of olive oil, and parmesan cheese. Warm bread is a huge bonus.
starters February 12, 2016 17:51
Author a-life-from-scratch.com
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