Barilla Orzo Soup With Chicken Carrots Spinach Barilla Canada Recipes

LEMON, CHICKEN AND ORZO SOUP WITH SPINACH

Steps:

• Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
• Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

ORZO CHICKEN SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley.

ITALIAN CHICKEN SOUP WITH ORZO PASTA | BARILLA

Steps:

• Combine chicken, celery, carrots, bay leaves, and onions in a stock pot; cover with water and bring to a boil then reduce to a simmer, cook for 30 minutes.
• Strain and reserve the broth; skin and remove the bones from the chicken. Cut meat into small pieces.
• Sauté chicken cut in small pieces with oil and garlic.
• Add halved tomatoes and spinach Season with salt and pepper; sauté two additional minutes.
• Bring 8 cups of the chicken broth back to a boil, add orzo pasta and cook for 6 minutes.
• Add chicken, spinach and tomatoes and boil 3 additional minutes. Let the chicken orzo soup rest 10 minutes before serving.
• Top Italian soup with cheese and a drizzle of olive oil.

CHICKEN ORZO SOUP

Steps:

• In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.
• Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.
• Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.