My P.S. had brought a rotisserie chicken home one night when he was on his own for dinner. I used the leftover breast section for chicken lasagna rollups and couldn’t resist throwing the carcass into a pot and making some great bone broth. For my final installment of “Rotisserie Chicken is our Friend” I made a pot of soup. I used orzo for a fun touch. Pasta shaped like rice is just fun.
I poured the broth into my smaller soup pot before I realized I had to sauté the onions and celery. Drat. I pulled a large skillet out and heated it with a drizzle of oil. I added the diced onions and celery and let it sauté away for about 10 minutes. The pieces were just beginning to turn brown around the edges and become translucent.
Into the pot went the onion and celery when it was done. I used the same skillet and added the new chicken breasts my P.S. had brought home to grill recently. He bought 6 huge breasts and grilled 4 one evening. I’d asked him to make 2 extra for my soup. Unfortunately I didn’t tell him not to put the rub he used on the 2 extra breasts. Oops. We sliced them up for sandwiches a few days later.
In the meantime he refrigerated the remaining 2 breasts and when I was ready to make soup I diced them in good sized chunks and fried them in the skillet just until they were no longer pink. They’d cook longer later.
While I cut up the chicken my P.S. kindly volunteered (was dragged by me) to slice up the carrots. We added about 6 cups of carrots to the soup pot and let it bubble gently over medium heat for 30-40 minutes, or the carrots were fork tender.
While the soup simmered I decided to add orzo to the soup instead of the linguine noodles I had previously planned. It just seemed a fun shaped pasta and I hadn’t used it in a dish in awhile. It would be added when the carrots were tender.
I wanted my soup to have traditional chicken seasoning for flavor so I researched what is in poultry seasoning. I don’t buy such blends, preferring to add them singly on my own. But again for the fun of it, I looked up a recipe and made it. I stored it in a small jar and used 1 teaspoon of the seasoning in my soup.
I added the chicken and the orzo to my soup and brought it back to a boil. I reduced the heat to just below medium and let it simmer for 20 minutes to allow the orzo to plump up. I taste tested, adding salt and black pepper and the soup was ready to serve.
What can I say, the soup was excellent! Making my own chicken bone broth is always a guarantee that the soup will have tons of flavor. You could use broth from a carton, but why? Don’t waste those carcasses! And if you have an instant pot (I don’t) you can learn to make it even faster! Cooking up leftover bones for broths could be your new hobby.
Chicken and Orzo Soup
- 1 large onion; chopped
- 3 stalks celery; chopped
- drizzle of olive oil
- 10 cups chicken broth
- 6 cups carrots; sliced
- 2 large deli chicken breasts; chopped
- 1 cup orzo
- 1 teaspoon poultry seasoning (recipe below)
- salt and pepper to taste
- In a soup pot saute the onion and celery in a drizzle of olive oil until the onions are translucent.
- Add chicken broth, carrots and poultry seasoning. Cook over medium high heat 30-40 minutes or until carrots are just fork tender.
- Add orzo and cook over medium low heat until orzo is tender, about 20 minutes. Stir in chicken and continue cooking 3-4 minutes, until meat is heated through. Taste test for seasoning, adding salt and pepper to taste. Serve hot.
- 2 teaspoons ground sage
- 1 1⁄2 teaspoons ground thyme
- 1 teaspoon ground marjoram
- 3⁄4 teaspoon ground rosemary
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon finely ground black pepper
Yield: 1 ounce
Adapted from Food.com