Chicken Soup With Orzo

Recipe Ingredients

1		Package chicken pieces
3		Water
1		Onion - cut in 8 wedges (medium)
1 cup	110g / 3.9oz	Chopped carrots
1 cup	110g / 3.9oz	Chopped celery
1 tablespoon	15ml	Black peppercorns
1 1/2 cups	165g / 5.8oz	Sliced carrot
1 cup	110g / 3.9oz	Diced celery
2 tablespoons	30ml	Chopped fresh basil or 2 tsp dried
1 teaspoon	5ml	Chopped fresh oregano or 1/4 tsp dried
3/4 teaspoon	3.8ml	Salt
1		Bay leaf
1/2 cup	118ml	Uncooked orzo

Recipe Instructions

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.

By The Taillons

Source:
Cooking Light - March 1998

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