Chicken Noodle Soup

The best use for leftovers after roasting a chicken.


prep 0:10       total 0:25


8 servings



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


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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