Chicken Orzo Soup

Chicken Orzo Soup

Soup is one of the great things about fall especially chicken soup.


4 Slices Chopped Bacon

1 Pound Boneless Chicken Thighs

1 Cup Chopped Onion

2 Minced Garlic Cloves

2 Cups Diced Tomatoes

4 Cups Low Sodium Chicken Broth

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Cup Uncooked Orzo

2 Cups Cooked Cannellini Beans

1/4 Cup Chopped Parsley

1 Tablespoon White Wine

Grated Parmesan

Chop the chicken thighs into small pieces. In a large size stockpot, sauté the chopped bacon just until it is crispy.  Remove the bacon and drain on a paper towel.  Add the chopped chicken thigh pieces and cook them for 5 minutes until they are slightly browned.  Add the chopped onions and cook for 2 minutes until the onion is softened.  Add the minced garlic, kosher salt, pepper and cook for another minute.  Stir in the diced tomatoes and the chicken broth.  Bring to a boil and add the uncooked orzo.  Reduce to a simmer and cook for 20 minutes until tender.  Add the cannellini beans, chopped parsley, white wine and bacon.  Cook for 10 minutes.  Ladle into bowls and garnish with freshly grated parmesan.  Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. 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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