Saturday, April 2, 2016

Chicken Orzo Soup

It's a chilly day outside - still in the 20's at noon which is unusual for this time of year.  I was out doing projects and decided to make a pot of soup to help warm me up.  I had a Parmesan rind in the freezer so I threw that in for extra flavor and then topped the soup with some freshly grated Parmesan for an extra salty bite.

Chicken Orzo Soup

6 cups organic, salt-free chicken broth
2 chicken breasts, cooked and shredded
2 carrots, peeled and sliced thin
1 tbsp celery flakes
1/4 tsp thyme
1/4 tsp freshly ground black pepper
1 Parmesan rind
1 cup peas
1 cup Orzo pasta
Salt to taste

In a soup kettle or dutch oven, heat broth.  Add in the shredded chicken, carrots, celery flakes, thyme, pepper and Parmesan rind.  Cook over medium heat until carrots are tender.  Stir in peas and Orzo and cook for another 10 minutes.  Taste and add in salt.

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