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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe was written in the Jan/Feb. 2009 edition of Angels on Earth by Jo Capizzi. I tried it and my family loved it. It gives an Italian flavor to chicken soup. Ingredients:
8 chicken legs, or |
5 chicken thighs, with skin |
2 cups carrots, chopped |
2 cups celery, chopped |
2 chicken bouillon cubes |
3 cups tomato sauce |
1 cup chicken broth |
ground pepper (to taste) |
garlic, finely chopped (to taste) |
oregano leaves (to taste) |
1 lb orzo pasta |
1 cup grated parmesan cheese |
Directions:
1. Prepare all ingredients.
2. Fill large pot with water and add chicken.
3. Once water boils, lower heat and boil 30 minute
4. Skim chicken fat.
5. Add carrots, celery, bouillon cubes, tomato sauce, broth, and seasonings. Simmer 30 minutes.
6. Remove chicken and shred off the bone.
7. Return meat to pot.
8. Cook the orzo in another pot. Drain.
9. Put a scoop of orzo in a bowl and ladle soup over it.
10. Sprinkle with grated cheese and serve.
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