Chicken With Orzo Pasta Soup |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 10 |
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A very hearty, Mediterranean-inspired soup. The longer it simmers, the better it tastes. Not your usual chicken soup- a trip to the grocery might be necessary before making this. Ingredients:
1 lb new winter potato, sliced |
3 carrots, chopped |
1 white onion, sliced |
2 pieces celery, cut lengthwise and chopped |
2 tablespoons olive oil |
4 ounces cremini mushrooms, sliced thin |
1 tablespoon dried oregano |
1 tablespoon dried parsley |
1 chicken half, white and dark meat (rotisserie style recommended) |
1 quart water |
1 quart vegetable stock |
8 ounces orzo pasta |
1/2 cup dry white wine |
1 tablespoon sea salt |
1 tablespoon red pepper powder |
2 tablespoons cooking sherry |
Directions:
1. Heat oil in large heavy-bottomed cooking pot. Sauté onions and celery. Stir until onions are tender, 2 to 3 minutes. Add dried oregano and parsley. Continue stirring until fragrant, about one minute.
2. Add white wine, broth and water. Toss potatoes and carrots into pot. Bring contents to a boil over medium-high heat.
3. Add pasta. Cook contents for about 12 minutes or until pasta is tender. Reduce heat.
4. Place chicken, cooking sherry and mushrooms into pot. Add salt and red pepper. Simmer until ready to serve.
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