Its Fall and its colder out. My parents make a really yummy chicken – vegetable soup that is perfect for this time of year. Inspired by them, I decided to make a deviation of their soup. Its very basic but definitely tasty and hits the spot. And you know what is the best part? You can modify it almost anyway you want (add veggies, spices, etc).
- 1.77lbs-2lbs of fresh organic boneless and skinless chicken thighs
- 4 large garlic cloves sliced
- One 14.5oz tub of Mirepoix (celery, onion and carrot mix) or about 2 chopped celery sticks, 2 chopped large onions and ½ large onion chopped
- ¼ cup olive oil to sautee Mirepoix
- 32oz chicken broth
- 48oz filtered water
- 1 cup orzo
- Salt to taste
- Put a large pot of water to boil. Once the water starts to boil add chicken and reduce to medium heat so that it simmers and doesn't boil over. Boil the chicken for approximately 20 minutes, then remove the chicken from the water and let cool. Once the chicken's temperature is handle-able pull the chicken apart (like shown below).
- In a large pot (like the kind you would use to make a big pot of soup) add the Mirepoix, garlic and olive oil. When you are about half way through pulling apart the chicken turn on the stove to medium high and put the pot with the Mirepoix on it to sautee for about 10 minutes. When you are done pulling the chicken apart toss it in to the pot with the Mirepoix for about 2 minutes. Add the chicken broth and water and bring to a boil, then reduce the stove to a low heat so the soup simmers for about 30 minutes.
- When you put the soup to boil, in a separate pan bring water to boil for the orzo. Cook the orzo as directed. When the orzo is ready, drain and toss in the pan you cooked it in with some olive oil. You will add the orzo into the soup at the end.
- The reason why I don't cook the orzo in the soup is because I have found that its easy to over cook it that way and it will disintegrate and make the soup thicker.
- Serve with garlic bread and enjoy with a nice glass of white wine 😀