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).