Time 30m Yield 4 Number Of Ingredients 10 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.
Time 45m Yield 6 servings (2-1/2 quarts). Number Of Ingredients 16 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.
Time 1h20m Yield 12 Number Of Ingredients 17 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.
Time 55m Yield 4 servings. Number Of Ingredients 9 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.
Time 30m Number Of Ingredients 11 Steps:
Heat oil in a Dutch oven or other large pot over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring often, until the vegetables are just soft, about 8 minutes. Stir in broth, chicken, salt, Italian seasoning and pepper; bring to a boil over high heat. Reduce heat to medium and gently boil, undisturbed, for 5 minutes. Stir in orzo and cook, undisturbed, until the orzo is tender, 8 to 10 minutes.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
In a large pot, heat oil. Add carrots, celery and onion. Cook over medium high heat until they are “al dente” (crispy tender) ~ about 5-7 minutes. Stir in orzo, chicken broth, spices and salt and pepper. Continue cooking and bring to a full boil for about 5 minutes. Reduce heat to low. Continue cooking for another 5 minutes. In a small bowl, combine milk and flour until smooth. Add to soup stirring constantly until mixture comes back to a boil and gets slightly thickened.(2-3 minutes). Add chicken and cook until heated through. *I prefer a thick soup, but you can add more milk to thin it out if that is your preference.
