It’s been quite a while since I’ve shared a recipe with you all. I think it’s time. Besides, several people requested a bowl of this yummy dish just this week. It’s my go-to standard when my kids are feeling under the weather.
Homemade soup is always better than canned or processed; not to mention this recipe is quick, easy and made from stuff we almost always have on hand.
Chicken and Orzo Soup
- drizzle of olive oil
- 3/4 c diced carrots (I prefer baby carrots, sliced. My kids like the circles. :))
- 1/4 c diced red onion
- 3-4 ribs celery, chopped
- 2 garlic cloves, minced
- 1 quart chicken broth
- 3 chicken thighs, fully cooked and diced — about 1 1/2 cups total (This is a perfect use for leftovers!)
- 1 cup orzo, uncooked
- Salt and Pepper to taste
- 3-4 T freshly shredded Parmesan cheese
Add carrots, onion, celery and garlic to olive oil in a medium saucepan over medium-high heat. Cook until just tender and fragrant. Add broth. Once boiling, add orzo and chicken. Lower heat to medium and cook, stirring occasionally, until the orzo is soft, about 10 minutes. Add salt and pepper to taste. (If using regular broth, you probably don’t need any salt or pepper. However, if you use a low-sodium broth, you may need a little flavor boost.)
When serving, ladle soup into individual bowls, then top with shredded Parmesan. This is great with a side of fresh garlic bread!