Chicken & Orzo Soup

Chicken & Orzo Soup 1

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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I’ve received so many requests for this recipe that I finally created it for everyone to make when they’re looking for a hearty soup. My Chicken & Orzo Soup is so delicious that I make sure to make a big pot and eat it for days.

  • 1 Large Onion (Chopped)
  • 8 Garlic Cloves (Minced)
  • 3 Green Onions (Chopped)
  • 3 Large Carrots (Sliced)
  • 2 Large Celery Stalks (Chopped)
  • 1 Cup Fresh Basil Leaves (Chopped)
  • 1/3 Cup Olive Oil
  • 1 1/2 Pounds Chicken (Boneless Or Deboned)
  • 1 Bottle Dry White Wine
  • 8 Cups Chicken Stock
  1. In large-size heavy soup pot add olive oil. Turn heat to medium-high. Add onions, garlic, green onions, carrots, and celery. Cook vegetables for 10 minutes. Stir occasionally.
  2. Add chicken, basil, white wine, salsa, and chicken stock. Turn heat to high and bring to boil. Turn heat to medium-low and cook for 1 1/2 hours. Stir occasionally. Add more chicken stock or water if needed. Add orzo and turn heat to medium-high. Cook another 20 minutes until orzo is cooked. Stir occasionally.
  3. Remove from heat. Transfer to serving bowl or individual bowls. Serve warm.
  4. Serves 6
  5. "Work With What You Got!"
  6. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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