Let’s keep soup Tuesday simple with my revised chicken soup recipe that’s faster than a jack rabbit to prepare. I start with a rotisserie chicken already cooked. This saves time and the chicken is already seasoned. Let’s face it, chicken soup has been prepared in every kitchen from here to Timbuktu. I’ve been waiting to use that slang in one of blog post so there you have it in black and white. If you are from the south, you’ve heard it many times and you just say it because it’s a southern thing. Anyways, chicken soup is a staple and every cook needs a recipe on this topic. This soup will warm your heart, body and soul and aid in getting over a cold. My family loves this soup and I like to serve it with cornbread muffins. Make a big pot so you can freeze some for the cold days ahead and for those unexpected guest who just happen to drop by.

Enjoy,

MJ

#chicken soup#chicken soup
#chicken soup

Ingredients:

1 tub Knorr’s homestyle concentrated stock chicken flavor (reduced sodium)
3 tbs. olive oil
1 rotisserie chicken de-boned (use the breast and thighs only)
Fresh ground black pepper
3 cloves of garlic minced
3 carrots peeled and sliced
2 stalks of celery diced

1 large onion diced
½ tsp. dried thyme ( I used dried and fresh)
5 cups of chicken broth
1 bay leaf
4 tbs. fresh chopped parsley
¾ cup of dried orzo pasta

 

Directions:
Heat olive oil in a large Dutch oven. Add onions and sauté’ until translucent. Add celery, carrots and cook for 5 minutes. Add garlic and cook for 2 minutes. Add chicken, broth, stock, bay leaf, orzo and thyme. Bring to a boil then lower the heat and simmer until orzo is tender. Stir in parsley. Add pepper to taste.


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