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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A family hit. Very hearty and filling! When reheating the soup add a little water as the orzo absorbs the liquid while sitting. Enjoy! Ingredients:
5 1/2 cups water (can add more if needed) |
1 (14 1/2 ounce) can chicken broth (vegetable broth works as well) |
2 (10 3/4 ounce) cans condensed tomato soup |
5 teaspoons chicken bouillon powder |
1 1/2 cups diced carrots |
1 1/2 cups diced celery |
1 (15 ounce) can sweet peas, drained |
1 1/2 cups uncooked orzo pasta (more can be added) |
Directions:
1. Place carrots and celery in a microwaveable bowl and add about 1/2 cup water (not from the 5 1/2 cups). Microwave on high until carrots and celery are soft, about 7 minutes. Drain water and set aside.
2. Place water and all other ingredients in a stock pot and bring to a boil. Reduce heat to low and simmer covered (with a little hole for steam) for 30 minutes, stirring occasionally. Serve hot.
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