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Chicken Orzo Soup

October 15, 2013

Chicken Orzo Soup

How is it possible that this is my first time ever making chicken soup? This recipe is amazing, and it comes from my favorite cookbook, Dinner: A Love Story. It makes a huge batch of soup–so I froze half, which will likely not last long in my freezer. With this recipe, you can cook the chicken right in the soup, but I had a lot of cooked, shredded chicken meat that needed to be eaten, so I used that.

You’ve got to make this soup.

Recipe from Dinner: A Love Story Cookbook. Visit Dinner: A Love Story blog.

Ingredients:

1 onion, chopped

3-4 carrots, chopped

3-4 celery stalks, chopped

½ cup dry white wine

6 cups chicken stock, plus 2-3 more for thinning if needed

3-4 chicken breasts (it can be cooked or not cooked)

parmesan cheese rind

1½ cups orzo (uncooked)

fresh parsley for garnish

salt, pepper, olive oil

In a large stockpot, saute the onion, carrots and celery in a bit of olive oil. Season with salt and pepper. When the vegetables begin to soften, turn up the heat and add the wine. Continue to cook the vegetables until all the wine has absorbed, then add the chicken stock and bring it to a boil. If using uncooked chicken, add that to the boiling pot along with the parmesan rind. Reduce the heat and let it simmer for about 30 minutes, or until the chicken is fully cooked.

When the chicken is cooked, remove it from the pot and shred it. Return the shredded chicken back to the pot and add the pasta to cook. If using already cooked chicken, you can add that now. Bring the soup back up to a boil. The soup will thicken up as the orzo cooks, so add more chicken stock as necessary. Season with salt and pepper as needed. Remove the parmesan rind before serving. Garnish with fresh parsley if desired.

*This freezes well.

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