"When you cook a whole chicken, you will likely have leftovers. This light and easy chicken orzo soup is a homey dinner solution that includes leftover meat and welcomes any stray vegetables lurking in your refrigerator. The only tasks required to pull the dish together are to saute the vegetables and cook the orzo in the broth, producing a comforting weeknight dinner. Since the chicken is already cooked, it only needs a few minutes to be warmed in the broth before serving."
"The addition of the orzo pasta is a bonus to the soup. Orzo is a rice-shaped pasta usually made from semolina flour. When cooked in the soup, it holds its shape and slippery texture, while infusing the broth with its starch. The result is a silky, comforting body that adds an extra dimension to this 25-minute soup. If you don't have any leftover chicken, not to worry. A store-bought rotisserie chicken can do the trick."
This chicken orzo soup combines shredded cooked chicken with orzo, onion, carrot, celery and fennel sautéed in olive oil, flavored with thyme, lemon, salt, pepper and parsley. The orzo is briefly toasted, then simmered in chicken stock until al dente, releasing starch that gives the broth a silky body. Cooked chicken is added at the end and warmed through, keeping the meal quick. The recipe yields four servings and takes about 25 minutes of active time. A store-bought rotisserie chicken can replace leftovers. The soup welcomes extra vegetables and offers a comforting, weeknight dinner.
Read at www.mercurynews.com
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