Chicken soup with vegetables and orzo pasta
6 servings
210 minutes
Chicken soup with vegetables and orzo pasta is a harmony of tender, aromatic broth and juicy vegetables, complemented by the velvety texture of the pasta. This recipe has its roots in European cuisine, where simple yet nourishing soups are the foundation of home comfort. The rich flavor of chicken broth infused with onion, carrot, and celery creates a warm depth, while orzo adds softness and richness. A light hint of fresh green peas gives the dish a spring freshness, and parsley completes the composition with a fresh aroma in every spoonful. This soup is perfect for lunches in cool weather, restoring energy and bringing coziness. It is served with crusty bread or on its own to enjoy the natural taste of homemade ingredients.
1
To prepare chicken broth, clean 1 onion and cut it into quarters, then place it in a large pot along with 2 carrots, 2 celery stalks, chicken bones, and black peppercorns.
- Onion: 2 heads
- Carrot: 4 pieces
- Celery stalk: 4 pieces
- Chicken bones: 300 g
- Black peppercorns: 5 piece
2
Pour in 3 liters of cold water, then season with a small amount of salt. Bring to a boil over medium heat, skimming off the foam from the surface with a spoon. Cover with a lid, reduce the heat and simmer for 3 hours.
- Salt: to taste
3
Strain the broth through a sieve to remove solid particles, then let it cool.
4
To make the soup, chop the leek, celery, and carrot, then cut the zucchini into large pieces. Chop the chicken.
- Leek: 1 piece
- Celery stalk: 4 pieces
- Carrot: 4 pieces
- Zucchini: 2 pieces
- Boiled chicken: 200 g
5
Pour some oil into another large pot and set it over medium heat. Add all the vegetables except for the peas and sauté for 5 minutes.
- Olive oil: 20 ml
- Leek: 1 piece
- Celery stalk: 4 pieces
- Carrot: 4 pieces
- Zucchini: 2 pieces
6
Add orzo, pour in the broth and bring to a boil. Reduce heat and cook for 8-10 minutes or until vegetables are tender and orzo is soft, then add peas and chicken until heated through. Season to taste.
- Orzo pasta: 100 g
- Frozen green peas: 50 g
- Boiled chicken: 200 g
- Ground black pepper: to taste
7
Pour the soup into bowls, sprinkle with herbs, and serve at the table.
- Parsley: 20 g