How to Make a Simple, Hearty Chicken Orzo Soup | Darn Hungry | SPYPOINT

orzo pasta

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative with more protein.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories and is suitable for vegetarians.

Put the whole chicken in a pot of boiling water, ensuring it's covered by about an inch of water.

Chop celery and add it to the pot for flavoring the chicken stock.

Cut onion in half, then into larger chunks, and add to the pot for flavoring the chicken stock.

Add a little bit of pepper and a liberal amount of salt to the pot for cooking and tenderizing the chicken.

Boil the chicken for about 50 minutes until the meat is falling apart.

Prepare the remaining ingredients by chopping half an onion, carrots at an angle, and celery into diagonal pieces.

Juice two lemons, reserving the juice to add at the end of cooking.

Remove the chicken from the pot and let it cool in the refrigerator before deboning.

Strain out the celery and onion from the pot, discarding them to have clean broth.

Add 4 cups of chicken broth to the pot and turn the heat to high to bring it back to a boil.

Add the orzo pasta, pre-cut celery, carrots, and onions to the boiling broth.

Add garlic salt, salt, and pepper to taste.

Simmer the soup for 20 minutes.

Debone the chicken, removing all the meat from the bones and skin.

Chop the deboned chicken into small pieces and return it to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens