| ||2 || Tbsp. olive oil |
| ||3 || garlic cloves, minced |
| ||1 || yellow onion, diced |
| ||2 || carrots, cut into ⅛-inch slices |
| ||2 || celery stalks, cut into ⅛-inch slices |
| ||1 to 2 || sprigs each of rosemary and marjoram, leaves removed, stems discarded |
| ||½ || lb. boneless chicken breast, cubed |
| ||1 || qt. (32 ounces) chicken broth |
| ||12 || oz. orzo pasta |
| ||~ || Salt and pepper, to taste |
- Put the olive oil in a large (at least 4 quarts) stock pot. Over medium heat, sauté the garlic, onion, carrots, celery, and herbs until the onions are translucent (about 10 minutes). Reduce heat while finishing chicken.
- Meanwhile, put the cubed chicken in a separate saucepan and cover it with water. Heat to boiling. Strain off the fat, then add the remaining liquid and the chicken to the vegetables.
- Add the chicken broth to the soup pot and bring to a boil; reduce heat and simmer for 20 minutes.
- Put the orzo in a small wire-mesh strainer and submerge the pasta in the simmering soup. (This keeps the orzo from becoming too soggy if you end up having leftovers. If you don’t have a strainer, cook the pasta separately.)
- Divide the orzo pasta between four serving bowls. Season the soup to taste, then ladle the soup over the pasta and serve hot.
Variation: Replace the orzo pasta with Simple Rosemary Dumplings.
Chicken soup, eight ways