Homemade Basil, Chicken and Orzo Soup
- Yield 4
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Homemade Basil, Chicken and Orzo Soup is a soup recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tsp olive oil
- 1/2 sweet yellow onion, diced
- 2 stalks of celery, diced
- 2 carrots, peeled and diced
- 3 cloves of garlic, minced
- 8 cups good-quality chicken stock
- 2 cups cooked chicken, diced into bite sized chunks
- 2 bay leaves
- sea salt and fresh cracked pepper, to taste (I used lots!)
- 5-6 fresh basil leaves, chopped (chiffonnade)
- 1 cup dried orzo pasta
Method
Warm olive oil in a Dutch oven or large cooking pot over medium-a hot burner. Once the oil is heated (if you add a drop of water, it will sizzle!), add onion and stir for 1-2 minutes. Then add carrots, celery and garlic then stir for 60 seconds. Stir in chicken stock, diced chicken, and bay leaves, then season with salt and pepper. Let let it bubble gently for an hour (or 30 minutes if you’re rushed).
Raise heat to medium-high and bring the soup back to a boil. Then add basil and dried orzo pasta and cook per instructions until the pasta is al dente. Taste and re-season with additional salt and pepper (or more basil) if needed. Plate warm.
