It is no secret that I love soup. I have shared several soup recipes with you before including Black Bean, Cheddar Ale and Chicken Noodle Soup. I especially like soup in the fall and winter but I eat it all year long. Last week while in Omaha I ate lunch at our company cafeteria and had a bowl of chicken and rice soup. Although the taste was not bad, it was more chicken broth with just a hint of rice, chicken and vegetables. I like thick soup, almost stew like. I knew I could do a better job. I started by sauteing onion, celery, garlic and carrots in olive oil until the vegetables were soft. I added chicken broth, a diced chicken breast and some orzo. Now this is what I am talking about! YUM!
I have included the recipe at the end of this post. This past week I also came across an updated recipe for snickerdoodle cookies that were soft and so, so good. If you like snickerdoodle cookies, do yourself a favor and make these cookies.
Chicken and Orzo Soup
2 T olive oil
1/2 cup carrots, diced
3 stalks celery, diced
1 onion, diced
1 clove minced garlic
48 oz chicken broth
1 chicken breast, cooked and diced
1/2 cup orzo
salt and pepper to taste
- Saute the carrots, celery, onion and garlic in the olive oil until the vegetables are soft.
- Add the chicken broth, chicken and orzo.
- Bring to a boil, then reduce heat and simmer until the orzo is soft, about 20 minutes.
- Salt and pepper to taste.