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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A delicious and filling soup! Great for those cold winter and fall nights. And the Orzo can be substituted with rice or noodles to change it up. Ingredients:
1 (2 lb) whole chickens |
3 (14 ounce) cans chicken broth |
1 large carrot, chopped |
2 stalks celery, chopped |
3/4 cup orzo pasta |
salt and pepper |
Directions:
1. In a large stockpot, boil the chicken in 2 cans of stock (I find using 2 small Cornish game hens to work perfectly) after the chicken is done (about 1 hour) take it out and chop it up, removing all bones and skin.
2. Return the chicken to the pot with chopped carrots and celery.
3. At this point, add the last can of chicken broth.
4. Bring it to a boil and add the orzo and cook for 8-10 minutes, or until the orzo is cooked.
5. Add salt and pepper to taste.
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