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Chicken Orzo Soup

This chicken soup is comforting, satisfying, and easy to make.
Author: Chef Julie Yoon

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced carrots
  • 1 cup diced onions
  • 1 cup chopped celery
  • 2 cups chopped or shredded rotisserie chicken skin removed
  • 1 teaspoon dried dill or 2 teaspoons chopped fresh dill
  • 4 cups chicken stock + 1 cup water
  • ½ cup uncooked orzo (¼ cup if you want the soup to be more brothy)
  • Salt and pepper to taste

Instructions

  • In a soup pot, saute the vegetables in the olive oil and some salt and pepper until translucent and slightly softened.
  • Add the chicken and dill. Add the chicken stock and water. When it comes to a rolling boil, add the orzo and stir. Cook for about 9 minutes or until the orzo is al dente, making sure to stir occasionally. Taste and adjust the seasonings with salt and pepper if necessary. Serve hot!

TIP: If you want to have leftovers, it's better to cook the orzo separately in boiling water first. Then place the cooked drained orzo in the bowls and ladle the hot soup on top. That way the orzo wont bloat and get mushy as it sits in the whole pot of soup.