I don't use the word "perfect" lightly, I was just blown away with the simply beautiful result of this simple method to make chicken soup. Instead of using a complicated method, I relied on the most basic of ways to create what turned out to be a flavorful fall dish. The orzo jazzes up this recipe, but feel free to use noodles or any other pasta.
Perfectly Simple Chicken and Orzo Soup
2 teaspoons vegetable oil
1 medium onion, diced
1 celery stalk, diced
1 carrot, sliced
2 pounds boneless, skinless chicken thighs
12 cups water
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 pound orzo, uncooked
In a large stock pot, heat the vegetable oil over medium heat. Add the onion, celery and carrot. Cook for 5 minutes or until the vegetables become tender. Add the chicken and let cook for 2 minutes, flip, and let cook 2 more minutes.
Add the water, salt and pepper. Bring to a boil. Allow to simmer 15 minutes. Remove the chicken to cool (so you may shred it). Return the broth to a boil and add the orzo. Let simmer for 10 minutes or until the orzo is al dente.
Meanwhile, shred the chicken. Once the orzo is cooked, reduce the heat to low, add the chicken and keep warm until ready to serve.
Not to make a grand statement about this soup, but a lingering cough was gone after a couple bowls...