Top | Zanne Miller
Chicken Orzo Soup
(recipe, Zanne Miller)
- 2 Tbsp. olive oil
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 2 carrots, cut into ⅛-inch slices
- 2 celery stalks, cut into ⅛-inch slices
- 1 to 2 sprigs each of rosemary and marjoram, leaves removed, stems discarded
- ½ lb. boneless chicken breast, cubed
- 1 qt. (32 ounces) chicken broth
- 12 oz. orzo pasta
- Salt and pepper, to taste
- Put the olive oil in a large (at least 4 quarts) stock pot. Over medium heat, sauté the garlic, onion, carrots, celery, and herbs until the onions are translucent (about 10 minutes). Reduce heat while finishing chicken.
- Meanwhile, put the cubed chicken in a separate saucepan and cover it with water. Heat to boiling. Strain off the fat, then add the remaining liquid and the chicken to the vegetables.
- Add the chicken broth to the soup pot and bring to a boil; reduce heat and simmer for 20 minutes.
- Put the orzo in a small wire-mesh strainer and submerge the pasta in the simmering soup. (This keeps the orzo from becoming too soggy if you end up having leftovers. If you don’t have a strainer, cook the pasta separately.)
- Divide the orzo pasta between four serving bowls. Season the soup to taste, then ladle the soup over the pasta and serve hot.
Variation: Replace the orzo pasta with Simple Rosemary Dumplings.