Chicken Noodle Soup
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| The best use for leftovers after roasting a chicken. |
Time
prep 0:10
total 0:25
Ingredients
| 3 tbsp. | olive oil | | 1 | onion, chopped | | 5 cloves | garlic, minced | | 2 | carrots, peeled and sliced diagonally | | 2 | celery stalks, sliced diagonally | | 4 sprigs | thyme | | 1 | bay leaf | | 2 qt. | chicken stock | | 2 cups | cooked chicken, chopped in 1/4 to 1/2 inch pieces | | 8 oz. | orzo | | Salt and pepper, to taste | | Fresh Italian parsley, chopped |
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Instructions
Heat the olive oil in the bottom of a Dutch oven. Add the onion. garlic, carrots, celery, thyme and bay leaf, and saute for about 5 minutes, until the vegetables are tender but not browned. Add the chicken broth; bring to a boil. Add the orzo; cook for 5 minutes. Add the chicken; cook until chicken is heated through and orzo is ready. Add salt and pepper to taste. Ladle into bowls and garnish with Italian parsley.
Author's Comments
This is a super easy recipe to make, and is a favorite to make after roasting a chicken.
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