Chicken, Basil, and Orzo Soup
Servings 6
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp olive oil
- ½ yellow onion diced
- 2 stalks of celery diced
- 2 carrots diced
- 3 cloves of garlic diced finely
- ½ tsp dried basil
- Sea salt and fresh cracked pepper to taste
- 1 bay leaf
- 1 tsp chicken bouillon
- 5-6 fresh basil leaves chopped (chiffonade)
- 6 cups of homemade chicken broth
- 2 cups of roast chicken meat diced into bite-sized chunks
- 4 oz dried orzo pasta or whatever flavor you like
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Once the pan is hot, add the onion and stir for 1-2 minutes.
- Add the carrots, celery, garlic, dried basil, sea salt, and freshly cracked black pepper to taste, then stir for 60 seconds.
- Stir in chicken broth, diced chicken, bay leaf, and chicken bouillon. Season it with sea salt and freshly cracked black pepper to taste.
- Simmer the soup for 1 hour, stirring occasionally.
- Bring the soup to a boil and add dried orzo pasta. Cook pasta until al dente, according to the package instructions.
- Side Note: If you don't plan on eating the whole pot of soup in one sitting, cook the pasta separately and add it to the bowls of soup when serving, which will prevent the pasta from soaking up all the broth.
- Taste and re-season if needed. I served with fresh bread and butter. Enjoy!