Chicken Soup With Orzo Recipes

MEDITERRANEAN CHICKEN ORZO SOUP

Steps:

• In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

CHICKEN SOUP WITH ORZO AND TURMERIC

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; saute until onion is translucent, 8 to 10 minutes. Add chicken, salt, and pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and red pepper flakes; cook and stir until fragrant, about 1 minute.
• Increase heat to medium-high and pour in chicken broth; bring to a boil.
• Reduce heat to medium, cover, and simmer until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove chicken to a plate and shred when cool enough to handle.
• Increase heat to medium-high and bring to a boil. Add orzo and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Remove and discard parsley stems; roughly chop leaves. Stir parsley into the soup with shredded chicken and vinegar. Adjust seasonings and ladle into bowls.

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.

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.

CHICKEN ORZO SOUP

Steps:

• Heat oil in a Dutch oven or other large pot over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring often, until the vegetables are just soft, about 8 minutes. Stir in broth, chicken, salt, Italian seasoning and pepper; bring to a boil over high heat. Reduce heat to medium and gently boil, undisturbed, for 5 minutes. Stir in orzo and cook, undisturbed, until the orzo is tender, 8 to 10 minutes.

CHICKEN SOUP WITH ORZO

Steps:

• Rinse the chicken and chicken parts. Set aside giblets for another use. Place chicken and chicken parts in a 6-quart pot. Add cold water to cover and bring to a simmer over medium heat. Reduce the heat to low and cook 30 minutes. Skim off foam and fat that rises to the surface.
• Add vegetables, parsley, peppercorns and salt to taste. Simmer 1 1/2 hours or until chicken is tender. If needed, add more water to keep the chicken submerged.
• Remove the chicken from the pot and set the pot aside. Discard skin and bones. Cut chicken into bit-sized pieces and return to pot. Reheat gently.
• Add orzo and serve hot. Season with salt and pepper.

CREAMY CHICKEN SOUP WITH ORZO

Steps:

• In a large pot, heat oil. Add carrots, celery and onion. Cook over medium high heat until they are "al dente" (crispy tender) ~ about 5-7 minutes.
• Stir in orzo, chicken broth, spices and salt and pepper.
• Continue cooking and bring to a full boil for about 5 minutes. Reduce heat to low. Continue cooking for another 5 minutes.
• In a small bowl, combine milk and flour until smooth. Add to soup stirring constantly until mixture comes back to a boil and gets slightly thickened.(2-3 minutes).
• Add chicken and cook until heated through.
• *I prefer a thick soup, but you can add more milk to thin it out if that is your preference.

CHICKEN SOUP WITH ORZO

Steps:

• Place your whole chicken in a large pot and cover with water until it is submerged by about 5cm. Bring to the boil, skimming the froth off the surface when necessary. Simmer for 30 minutes.
• Add the chopped vegetables, garlic, peppercorns and bay leaves, and season with a good pinch of sea salt. Bring back to the boil, then turn the heat down and leave it to simmer for 1 hour. Keep an eye on the broth, skimming when necessary.
• When the soup has been cooking for an hour since adding the vegetables, use tongs to carefully transfer the chicken to a roasting pan with deep sides. Leave to cool, uncovered, for a few minutes. Remove the soup from the heat and strain it through your biggest sieve or colander into a large bowl or pot. Return the strained soup to the heat and bring back up to a simmer.
• When your chicken has cooled enough to handle, either use two forks or use your hands to shred the meat off the bone. Pile it on to a plate and add the skin and bones back to the pot to simmer for 20 minutes. Strain again before placing back on the heat and adding your orzo. Bring back up to the boil for 15 minutes or until the orzo is almost cooked. Add all your shredded chicken meat to the soup and warm through for 3 minutes. Have a taste, and season with salt and pepper.