Chicken Orzo Soup

Soup
Why fuss with rice, if you can just use orzo?
Author

Gage

Serves: 4
Prep time: 20 minutes
Cook time: 45 minutes

Soup

Why fuss with rice, if you can just use orzo?

Ingredients

  • 1 tbsp olive oil
  • 6 garlic cloves (minced)
  • 1 yellow onion (diced)
  • 2 carrots (thinly sliced)
  • 2 celery stalks (chopped)
  • 1 tbsp fresh ginger
  • 1 tsp cayenne
  • 1 tsp ground turmeric
  • 6 cups chicken broth
  • 1 lb chicken breast/thighs
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • ½ tsp salt
  • black pepper (to taste)
  • 1 cup orzo pasta
  • ⅔ cup frozen peas

Instructions

Feel free to substitute with pre-cooked chicken.

  1. Place a large dutch oven over medium high heat.
  2. Add the olive oil once the pot is ripping hot and add in the chicken making sure not to crowd the pot.
  3. Get a good sear on all sides of the chicken and save for later. There should be a nice fond in the pan at this point.
  4. Add in the onion, carrots and celery.
  5. Cook for a few minutes until the onion becomes translucent.
  6. Add in the ginger, garlic, and turmeric and sauté for 30 seconds.
  7. Add in chicken broth, chicken breast from earlier, and seasonings.
  8. Bring soup to a boil then reduce heat to low and simmer until chicken is fully cooked.
  9. Once chicken is cooked, remove and transfer to a cutting board to shred.
  10. Add chicken back to the pot and stir in frozen peas and orzo.
  11. Cook for another 7–8 minutes until orzo is just barely tender.