 |
Prep Time: 30 Minutes Cook Time: 36 Minutes |
Ready In: 66 Minutes Servings: 4 |
|
In 'The Everything Soup, Stew, & Chili Cookbook' Ingredients:
2 tablespoons olive oil |
1 medium onion, finely chopped |
2 garlic cloves, minced |
2 tablespoons flour |
6 cups hot chicken broth |
2 plum tomatoes, diced |
2 bay leaves |
1/2 cup orzo pasta |
2 cups chopped fresh spinach |
1 cup cooked chicken, finely chopped |
salt |
pepper |
2 tablespoons minced fresh parsley |
Directions:
1. In a heavy saucepan, heat oil over med-high heat; add in onion and garlic; saute 3 minutes.
2. Sprinkle in flour; stir well to blend; continue stirring 2-3 minutes.
3. Add broth; whisk until flour is dissolved and mixture is smooth.
4. Add tomatoes and bay leaves; bring broth to a boil; add orzo pasta.
5. Decrease heat to medium; cook, stirring often, 20 minutes.
6. Add in spinach, chicken, salt, pepper to taste, and parsley; simmer 10 minutes.
7. Remove from heat and serve.
|
|