Monday, 18 February 2013

Chicken vegetable soup with orzo

I made this soup for Matthew when he got sick a couple weekends ago, and then again last week because it is just. so. good. Very wholesome and delicious, and trust me that the avocado on top makes a big difference!

I'm mad at myself for forgetting the can of diced tomatoes this second time I made it, but you can imagine them being there in the pictures, right?! It did still taste great without them, but would have been better (and prettier!) with. Hope you try it, and enjoy!

Chicken vegetable soup with orzo
serves 8-10 (I always freeze the extra!)

1 ready-cooked rotisserie chicken (or 3-4 large, cooked chicken breasts)
1 medium onion, diced
2 minced garlic cloves
8-10 oz of frozen mixed veggies (or feel free to add in a couple cups of the fresh veggies of your choice in place of the frozen!)
1/2 cup of chopped fresh parsley
1 15 oz can diced tomatoes
5 cups of lower sodium chicken broth
1 cup of water
1/4 tsp. pepper
salt to taste (check and see if you think it needs it at the end)
1 1/2 cups of cooked orzo (according to package directions). Cook orzo to al dente, not super soft
ripe avocado for serving

Heat chicken broth, water, and tomatoes in a large pot while you dice up all the meat (both white and dark) from the rotisserie chicken. Place the chicken in the pot with the broth (heat should be on about medium). Heat oil in a skillet and dice onion. Place onion in skillet and cook until soft but not brown, stirring occasionally. Add in garlic and cook another minute or two, until good and fragrant. Add in 8-10 oz of frozen veggies, and sauté for about 8 minutes, stirring occasionally. Then throw it all in the pot with the chopped parsley, pepper, and cooked orzo. Let it all simmer about 10 minutes, and serve each bowl with sliced avocado on top. Enjoy!

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