Recipe Archives->Soups->Orzo 02

Orzo Soup

1 chicken cut up for stewing
cold water
1-2 onions peeled and quartered
salt/pepper
1 large stalk celery
2 medium carrots

Cook for a couple hours. Strain and remove chicken and set aside.
When the chicken is cool you can debone it and clean it up. Reserve
some of it for the soup.

1/2 cup to 1 cup of diced white meat chicken 
2 medium carrots sliced in matchstick size
1 stalk of celery minced
1/2 cup orzo pasta
8 cups of chicken stock (above)
2-3 T of tomato paste
4 T of butter (unless the stock is fatty)
3 small roma tomatos peeled, seeded and chopped
minced parsley and mint
lemon juice, salt & ground black pepper to taste

Pour the chicken stock into a large soup pot, heat and add tomato
paste by mixing in a small quantity of stock until blended and
readding back to the pot. Add the vegetables. Turn heat down to
medium to low. Add the chicken, tomatos, butter and dried herbs.
When the vegetables are soft and it is almost ready to serve (about
40 min.), add the lemon juice, salt and pepper to taste.

Printable version: orzo02.txt.