Chicken & Herb Orzo Soup With Veggies |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I love hearty meals where you can just throw everything in one pot..this soup is a good example of that! There is a bit of prep work (i.e. chopping lots of veggies & herbs), but your tummy will thank you afterwards :) Use fresh herbs if you can. Read more ...it makes all the difference! Ingredients:
1 cup dry orzo |
2 large boneless, skinless chicken breasts |
chicken rub: dried oregano, dried thyme, cumin, coriander, garlic powder, ground black pepper, salt |
8 cups chicken broth |
1 cup red wine (i used old vine zinfandel), divided into 1/2 cups |
2 tbsp tomato paste |
1 large yellow onion, diced |
1/2 cup carrots, diced |
1/2 cup celery, diced |
1/2 cup red bell pepper, diced |
3 ripe roma tomatoes, diced |
2 large garlic cloves, minced |
olive oil |
1/4 cup finely chopped fresh basil |
2 cups chopped fresh parsley |
Directions:
1. Cover the bottom of a dutch oven with olive oil and heat on medium high.
2. Rub the chicken with seasonings, add to pot. Brown well on both sides until just underdone, about 10 minutes. Add 1/2 of the red wine to the pot; let it cook off for a minute. Remove the chicken and let it rest on a plate for at least 10 minutes, then shred with your hands.
3. Once the chicken is removed, add a splash of olive oil and the onion, carrots, celery, bell pepper, and garlic; cook about 8 minutes, or until veggies become translucent. Deglaze with the rest of the red wine. Add the tomatoes, basil, and tomato paste.
4. Once the tomatoes begin to reduce, stir in the orzo and let it soak up the flavors for a minute. Then stir in the chicken broth. Bring it up to a simmer, then turn the heat to low and cook for 25-30 minutes, or until the orzo is al dente. Add the chicken back in and cook about 5 minutes, or until it is done. Stir in the parsley right before serving...serve hot with crackers or crusty bread!
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