Chicken and Orzo Soup

Chicken and Orzo Soup

Prep Time

 

Cook Time

17 minutes

Serves

 
Chicken and Orzo Soup

Because this simple variation on chicken-noodle soup includes so few ingredients, it is important to use the best chicken broth or stock you can find. Look for high-quality broth in the freezer section of gourmet groceries and well-stocked supermarkets. You can cook the chicken at home or purchase a rotisserie chicken from a supermarket or delicatessen.

Recipe courtesy of Williams-Sonoma.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

Ingredients

  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 carrots, thinly sliced
  • 1 celery stalk, thinly sliced
  • 2 tablespoons minced fresh marjoram
  • 8 cups chicken broth
  • 3/4 cup orzo, pastina or other small pasta shape
  • 6 ounces baby spinach
  • 3 cups cooked chicken, shredded
  • Salt and freshly ground pepper, to taste
  • 1/2 cup grated Parmigiano-Reggiano cheese

Preparation

  • 1 Sauté the vegetables:In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 3 to 4 minutes. Add the carrots, celery and marjoram and sauté until the vegetables are softened, about 3 minutes more. Add the broth, increase the heat to medium-high and simmer for 5 minutes to blend the flavors.
  • 2 Cook the pasta: Add the pasta to the simmering soup and cook until the pasta is al dente, 3 to 4 minutes, or according to the package instructions. Add the spinach and chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute. Season with salt and pepper.
  • 3 Ladle the soup into warmed bowls and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese at the table. Serves 4.

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