Chicken & Orzo Soup

Introduce

Chef :

ChefDoogles

Chicken & Orzo Soup

Ingredient

large chicken breasts; butterflied

1/4 C

yellow bell pepper; medium dice

1 t

Cooking instructions

* Step 1

Heat enough vegetable oil to cover the bottom of a soup pot.

* Step 2

Place flour in a small bowl with a large pinch of salt and freshly cracked black pepper.

* Step 3

Dredge chicken in flour on both sides.

* Step 4

Sear chicken on both sides then transfer to a plate.

* Step 5

Add celery, carrots, bay leaf, onions, paprika, and bell pepper with a tiny bit of oil if necessary. Add salt and pepper.

* Step 6

Saute until veggies are just starting to softened, about 5 minutes.

* Step 7

Add tomato paste. Stir to coat. Cook until paste is caramelized, about 1-2 minutes.

* Step 8

Add 1 C of chicken stock. Use a wooden spoon to scrape up the brown bits on the bottom of the pan.

* Step 9

Add remaining chicken stock and orzo. Simmer until chicken is fully cooked through and orzo is tender, about 25 minutes. Remove bay leaf.

* Step 10

Remove chicken with tongs and shred into a seperate bowl. Return back to soup. Alternatively, chop the chicken into cubes.

* Step 11

Garnish with parsley.

* Step 12

Variations; Asparagus, artichoke, barley, avocado, couscous, chickpeas, eggplant, leeks, corn, zucchini, beets, bell peppers, capers, cannellini beans, white beans, green beans, kidney beans, cayenne, swiss chard, cream, sour cream, chives, chervil, cilantro, scallions, coriander, cumin, lemon thyme, dill, beets, farro, bulgur wheat, dijon, rosemary, thyme, oregano, sage, mint, marjoram, olives, parsnips, quinoa, rice, potatoes, sweet potatoes, celery root, celery seed, saffron, shallots,

* Step 13

Cont'd: savory, spinach, soy sauce, thyme, vegetable stock, red wine, red wine vinegar, tarragon, sherry, dill, worcestershire sauce, butter, roux, smoked paprika,

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