CHUNKY CHICKEN ORZO SOUP
- 2 TBSP Extra Virgin Olive Oil
- 3 large carrots coarsely chopped
- 1 medium onion diced
- 3 celery stalks chopped
- 3 cloves of garlic diced
- 1 TBSP Kosher Salt
- Fresh Black Pepper
- 1/2 cup dry white wine
- 8 cups + 3 TBSP Chicken Broth
- 2 cups roasted chicken - shredded or cubed
- 3/4 cup orzo pasta
- 2 TBSP Cornstarch
Heat Olive Oil in large dutch oven. Add onions, celery, carrots and garlic. Saute for approximately 5 minutes or until onions are translucent. Season with kosher salt and pepper.
Add white wine, cover and simmer on low heat until most of the liquid is absorbed.
Add chicken broth (home made or canned), cover and bring to a boil for approximately 10 minutes.
Add Orzo pasta and roasted chicken, cover and simmer for an additional 15-20 minutes.
Mix cornstarch and remaining chicken broth in a dish until cornstarch is fully dissolved. Slowly stir the mixture into the soup. Simmer uncovered for an additional 5 minutes to allow soup to thicken before serving.
*Note* The meat from a store bought rotisserie chicken works well for this soup.