Chicken-Vegetable Soup With Orzo |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
5 cups water |
2 lbs chicken drumsticks, skinned |
2 cups small broccoli florets |
2 cups presliced mushrooms |
1 1/2 cups sliced carrots |
1 cup chopped onion |
1/4 cup chopped fresh basil |
1/4 cup uncooked orzo pasta (rice-shaped pasta) |
1 teaspoon salt |
1/8 teaspoon black pepper |
6 tablespoons grated fresh parmesan cheese (1-1/2 ounces) |
Directions:
1. Combine water and chicken in a 3-quart casserole.
2. Cover with lid; microwave at high 30 minutes or until chicken is done, stirring after 15 minutes.
3. Drain in a colander over a bowl, reserving cooking liquid.
4. Cool chicken slightly.
5. Remove chicken from bones, and discard bones.
6. Shred chicken with 2 forks to measure 2 1/2 cups.
7. Combine broccoli and next 4 ingredients (broccoli through basil) in casserole.
8. Cover; microwave at high 8 minutes or until tender, stirring after 4 minutes.
9. Add the reserved cooking liquid, chicken, pasta, salt, and pepper.
10. Cover; microwave at high 6 minutes or until pasta is tender.
11. Ladle soup into 6 bowls.
12. Sprinkle each serving with cheese.
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