CHICKEN ORZO SOUP
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup and Stew
Cuisine: American
Serves: 4
Ingredients
  • 2 tablespoons regular olive oil
  • 4 pieces of chicken quarters (legs and thighs)
  • 2 cups ¾-inch diced carrots (2-3 carrots)
  • 2 cups ¾-inch diced celery (4 ribs)
  • 2 cups ¾-inch diced yellow onion (1 large onion)
  • 2 cups chopped fennel (1 large bulb)
  • 2 teaspoons minced garlic (2 cloves)
  • 4 cups chicken stock, preferably homemade
  • ½ teaspoon saffron threads
  • 6 sprigs fresh thyme
  • 8 sprigs fresh parsley
  • 10 sprigs fresh dill
  • salt and freshly ground black pepper
  • ¾ cup orzo
Instructions
  1. Preheat the oven to 350 °F.
  2. Heat olive oil in a medium Dutch oven, medium-high heat. Dry the chicken using paper towels, and sear them 2 pieces of the quartered chicken at a time until the skin is golden browned on both sides. Transfer the chicken to a plate.
  3. Add the carrots, celery, onion, and fennel, cook for 10 minutes. Add the garlic and cook for one minute.
  4. Return the chicken to the pot, skin side up. Add the chicken stock. Add saffron, and enough water to almost cover the chicken. Add the herbs, tie them with kitchen before dropping them into the pot. Add salt and pepper.
  5. Bring it to a boil, cover and put it in the oven for 45 minutes to 1 hour.
  6. Discard the herbs if you are using fresh herbs. Stir in orzo. Cover with the lid and allow to sit on the stove off the heat for 20-25 minute, until orzo is tender.
  7. Spoon the chicken, broth, and pasta into a bowl and sprinkle salt and pepper to taste. Enjoy!
Notes
You can use herbs like dill, parsley and thyme but if you don't, it's not the end of the world. I just had dried thyme so that's all I used (about 2 teaspoons), my homemade chicken stock is already full of flavor so it didn't miss anything
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/chicken-orzo-soup/