Chicken with Orzo


posted by Sue Freeman 08-05-98 5:28 PM

Chicken Soup With Orzo
SOURCE: Cooking Light YEAR: 1998 ISSUE: March PAGE: 96
8 SERVINGS:

1 (3-pound) package chicken pieces
3 quarts water
1 medium onion, cut into 8 wedges
1 cup chopped carrot
1 cup chopped celery
1 tablespoon black peppercorns
1-1/2 cups sliced carrot
1 cup diced celery
2 tablespoons chopped fresh or 2 teaspoons dried basil
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1 bay leaf
1/2 cup uncooked orzo (rice-shaped pasta)


Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat.

Combine chicken and 3 quarts water in a stockpot; bring to a boil. Add the onion, chopped carrot, chopped celery, and peppercorns; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.

Remove the chicken from broth, reserving broth; cool. Remove chicken from bones; cut meat into bite-size pieces.

Strain chicken broth through a sieve over a bowl; discard solids. Add enough water to broth to measure 10 cups; pour broth mixture into stockpot.

Add sliced carrot, diced celery, basil, oregano, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Add chicken and orzo; cook 8 minutes or until pasta is done.

Yield: 8 servings (serving size: 1-1/2 cups).

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line