Old-Fashioned Chicken Soup With Orzo

Makes 8
Prep 15 m
Cook 195 m



  1. 1 of 7 Cut 3 of the carrots crosswise into quarters. Cut 4 of the celery ribs crosswise into quarters. Cut onions into 8 equal wedges.
  2. 2 of 7 Place carrot pieces, celery pieces, onion, parsley, garlic, thyme, peppercorns, and bay leaf into 6- to 8-quart pot; add chicken. Add enough cold water to cover. Bring to boiling over high heat. Boil 3 to 5 minutes, skimming off foam from surface as it appears. Reduce heat; simmer, uncovered, for 3 hours, skimming the fat as needed. Add water if necessary in order to keep the chicken covered.
  3. 3 of 7 Pour the soup into a colander over a bowl large enough to hold liquid; discard the vegetables and bay leaf. Let the chicken stand until cool enough to handle.
  4. 4 of 7 Dice the remaining carrot and the 2 celery ribs.
  5. 5 of 7 Return chicken broth to pot. Add the salt. Bring to boiling.
  6. 6 of 7 Meanwhile, remove skin from chicken. Remove chicken from bones and tear into shreds.
  7. 7 of 7 Add diced carrot, diced celery, tomato and orzo to boiling broth. Skim any fat. Boil 5 minutes. Add reserved chicken shreds. Cook for 5 more minutes or until orzo and vegetables are tender. Makes 8 servings.
Nutrition Information for Old-Fashioned Chicken Soup With Orzo
Servings Per Recipe: 8
Per Serving: 18 g Fat, total, 109 mg chol., 936 mg sodium, 37 g pro., 15 g carb., 375 kcal cal.
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Printed from FamilyCircle.com 07/17/2019