• Cooking Time:
  • Servings:
  • Preparation Time:



  • 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.

Categories: Misc. Soup/Stew  Soup  Soup 
© 2006-2017 BakeSpace, Inc. All Rights Reserved