Hen-Vegetable Soup With Orzo and Oregano

For some reason, I like to make soup on a wet working day. This apply may possibly go back again to childhood because my mom normally made soup. Her Manhattan Clam Chowder was primarily superior. I even now don’t forget the time she made a decision to make chicken soup in her new tension cooker. Mother hadn’t gotten applied to this new appliance and, regretably, launched the valve also quickly.

Chicken soup shot up to the ceiling, a actuality my father in no way allow her ignore. I remember the incredulous appear on her encounter when this occurred. If I recall, we experienced to substitute some of the ceiling tiles.

My hen soup just isn’t built in a pressure cooker. I just use a major pot with a lid that I identified at a low cost shop. This recipe commences with basic soup components–onions, celery, and carrots. Whilst I not often prepare dinner Brussles sprouts, the grocery keep was acquiring a exclusive on them, so I purchased a handful of. This green, cabbage-like vegetable provides added taste to the soup.

For coloration, I increase a can of diced, no-salt tomatoes in juice. For taste, I insert garlic and oregano. You may would like to insert some dried basil, as well.

While leftover chicken is one particular of the ingredients, it can be omitted for a vegetarian version of the recipe. Vegetable inventory might be substituted for chicken stock. As for the pasta, any modest just one will do, these kinds of as rings, shells, or cut spaghetti. You may well be tempted to dump the pasta into the soup without measuring, this isn’t really a fantastic strategy. Rather of soup, you can expect to wind up with stroup, a cross amongst soup and stew.

Retain in intellect that pasta proceeds to soak up dampness in the refrigerator, so you may perhaps have to incorporate some water when you reheat soup. Rooster-Vegetable Soup with Orzo and Oregano is a meal in a bowl. Serve it with your most loved crackers, tough rolls, French bread, or flat bread.

Ingredients

1 tablespoon olive oil

1 medium yellow onion, chopped

1/2 cup celery, chopped

1 cup petite carrots

2 cups Brussles sprouts, halved

1 carton (32 ounces) salt-cost-free rooster broth (or vegetable broth)

1 can (14.5 ounces) diced tomatoes in juice

1 can (14.5 ounces) water

2 chicken bouillon cubes

1/2 cup orzo (rice-formed pasta)

1 teaspoon dried Oregano

1 teaspoon garlic powder

Salt and pepper to style

Process

Pour olive oil into soup pot. Incorporate onion and cook right up until translucent, about five minutes. Include celery, carrots, and sprouts. Prepare dinner five minutes additional. Incorporate all remaining components, deal with, and convey to a boil. Reduce heat and simmer for 20 minutes, or right until veggies are tender. Garnish with grated Parmesan cheese if preferred. Makes 8 servings.