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Author: Bob and Robin Young Web page: www.rockinrs.com A nice, easy chicken soup for the infirmed.
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| Recipe Type |
| Soup |
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| Ingredients |
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| 1/3 c |
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Onion, diced |
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| 1/3 c |
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Carrot, diced |
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| 1/3 c |
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Celery, diced |
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| 4 med |
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cloves Garlic, diced |
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| 1 T |
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Butter |
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| 3 med |
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Chicken breasts, skinless and boneless |
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| 6 c |
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Chicken stock |
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Pepper, fresh ground to taste |
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| 1 med |
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Lemon, juiced |
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| ½ c |
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Orzo |
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| 1 |
Dice the chicken breasts into about ¼" pieces. Set aside. |
| 2 |
In a bowl, combine the carrots, celery, onion and garlic. |
| 3 |
Place the butter in a 3 quart saucepan over med-high heat. When butter melts, add the vegetable mixture and sweat until vegetables are soft, but not brown. |
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Pour the chicken stock into the pan and add pepper. Add the diced chicken and lemon juice and simmer for 20 minutes. Add the Orzo and simmer for about 10 minutes or until the Orzo is soft. Serve hot. |
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| Servings: 12 |
| Preparation time: 20 minutes |
| Cooking time: 45 minutes |
| Ready in: 1 hour and 30 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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