 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Skip the noodles and try orzo in your chicken soup. The rice-shaped pasta joins a host of veggies in this low-calorie recipe. Ingredients:
1 (3-pound) package chicken pieces |
3 quarts water |
1 medium onion, cut into 8 wedges |
1 cup chopped carrot |
1 cup chopped celery |
1 tablespoon black peppercorns |
1 1/2 cups sliced carrot |
1 cup diced celery |
2 tablespoons chopped fresh or 2 teaspoons dried basil |
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano |
3/4 teaspoon salt |
1 bay leaf |
1/2 cup uncooked orzo (rice-shaped pasta) |
Directions:
1. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Combine chicken and 3 quarts water in a stockpot; bring to a boil. Add the onion, chopped carrot, chopped celery, and peppercorns; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.
2. Remove the chicken from broth, reserving broth; cool. Remove chicken from bones; cut meat into bite-size pieces. Strain chicken broth through a sieve over a bowl; discard solids. Add enough water to broth to measure 10 cups; pour broth mixture into stockpot. Add sliced carrot, diced celery, basil, oregano, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add chicken and orzo; cook 8 minutes or until pasta is done.
|
|