Recipe: Appetizing Chicken Orzo Soup

Chicken Orzo Soup. Bring home the taste of Rao's Chicken Noodle Soup today. Bring high-quality ingredients and flavors to your pantry. Inspired by Panera Bread's version, this soup delivers on flavor.

Skim fat from broth, if necessary. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. You can cook Chicken Orzo Soup using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken Orzo Soup

1. Prepare 10 of skinless chicken thighs.
2. You need 8 cups of water.
3. You need 1 of whole peeled onion.
4. Prepare 1 of onion diced.
5. You need 3 of bay leaves.
6. You need 1 bunch of celery sliced.
7. You need 2 lb of peeled and sliced carrots.
8. You need 1 (14.4 oz) of can diced tomato.
9. It's 1/2 lb of orzo pasta.
10. Prepare 1/2 cup of parsley.
11. Prepare 1 1/2 tsp of season salt.
12. You need to taste of pepper.
13. You need to taste of hot pepper flakes.

If desired, top each serving with parsley. In a large saucepan, saute onion in butter until tender. Add the chicken, orzo, pepper and remaining broth; return to a boil. Add oil to pan; swirl to coat.

Chicken Orzo Soup step by step

1. In a large stockpot, add in chicken thighs, bay leaves, whole onion, and water. (Water should be about 1 inch above the chicken thighs. We think its about 8 cups.) Bring to a boil. Reduce heat to medium and simmer for 25 minutes. Put out the chicken and whole onion and set aside..
2. Add in carrots, celery, onion and tomato. Cook for 10 minutes. Shred chicken while vegetables are cooking..
3. Add in orzo pasta and parsley cook for 15 minutes or until al dente. Shred chicken while pasta is cooking is not done yet..
4. Add in shredded chicken season salt, pepper and hot pepper flakes if desired..

Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste. However, it has a bolder herbaceous flavor from the generous addition of garlic, dried Italian Herb Seasoning, and fresh basil leaves. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers.