Chicken And Orzo Soup Recipes

Steps:

• In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Steps:

• In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.
• Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.
• Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
• Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
• Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
• Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

Steps:

• In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley.

Steps:

• In a soup kettle, saute fennel bulb and onion in oil until fennel is softened.
• Add the next seven ingredients.
• Bring to a boil.
• Reduce heat; cover and simmer for 15 minutes.
• Stir in chicken, orzo and wine.
• Cover and cook for 20 minutes or until orzo is tender.
• Stir in fennel fronds.

Steps:

• In a food processor: add carrots, celery, onion and garlic. Chop coursely.
• In a large soup pot over high heat; bring the stock to a boil.
• Add the vegetables, chicken, orzo and seasonings.
• Reduce heat to medium-low and simmer, covered until the chicken and vegetables are tender, about 15 -20 minutes.
• Stir in parsley and serve.

Steps:

• Heat dressing in Dutch oven or stockpot on medium heat. Add garlic; cook and stir 2 min. Add next 5 ingredients. Bring to boil; simmer on medium-low heat 5 min.
• Add pasta and peas; simmer 15 min. or until pasta is tender and chicken is done (165°F). Remove and discard bay leaves. Remove chicken; cut into bite-size pieces. Return to soup along with the parsley; stir. Cook 1 min.
• Serve topped with cheese.

Steps:

• Place your whole chicken in a large pot and cover with water until it is submerged by about 5cm. Bring to the boil, skimming the froth off the surface when necessary. Simmer for 30 minutes.
• Add the chopped vegetables, garlic, peppercorns and bay leaves, and season with a good pinch of sea salt. Bring back to the boil, then turn the heat down and leave it to simmer for 1 hour. Keep an eye on the broth, skimming when necessary.
• When the soup has been cooking for an hour since adding the vegetables, use tongs to carefully transfer the chicken to a roasting pan with deep sides. Leave to cool, uncovered, for a few minutes. Remove the soup from the heat and strain it through your biggest sieve or colander into a large bowl or pot. Return the strained soup to the heat and bring back up to a simmer.
• When your chicken has cooled enough to handle, either use two forks or use your hands to shred the meat off the bone. Pile it on to a plate and add the skin and bones back to the pot to simmer for 20 minutes. Strain again before placing back on the heat and adding your orzo. Bring back up to the boil for 15 minutes or until the orzo is almost cooked. Add all your shredded chicken meat to the soup and warm through for 3 minutes. Have a taste, and season with salt and pepper.