Barilla Orzo Chicken Soup Food

BARILLA® ORZO SOUP WITH CHICKEN, CARROTS & SPINACH | BARILLA CANADA

Steps:

• Combine in a 4-6 quart slow cooker, the water, celery, carrots, onion, garlic, bay leaf, chicken and water.
• Cook on low for 6-8 hours or until the chicken is tender and falling apart.
• Remove the chicken from the soup and let it cool down. When the chicken is cool, shred into bite size pieces then add it back to the soup.
• Remove the bay leaf and add the spinach, cherry tomatoes and pasta then stir well.
• Season with salt and pepper and cover, then cook the pasta for approximately another 35-40 minutes stirring occasionally.
• To serve ladle the soup into bowls, top with some grated cheese and a drizzle of fresh olive oil.

ORZO CHICKEN SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley.

ITALIAN CHICKEN SOUP WITH ORZO PASTA | BARILLA

Steps:

• Combine chicken, celery, carrots, bay leaves, and onions in a stock pot; cover with water and bring to a boil then reduce to a simmer, cook for 30 minutes.
• Strain and reserve the broth; skin and remove the bones from the chicken. Cut meat into small pieces.
• Sauté chicken cut in small pieces with oil and garlic.
• Add halved tomatoes and spinach Season with salt and pepper; sauté two additional minutes.
• Bring 8 cups of the chicken broth back to a boil, add orzo pasta and cook for 6 minutes.
• Add chicken, spinach and tomatoes and boil 3 additional minutes. Let the chicken orzo soup rest 10 minutes before serving.
• Top Italian soup with cheese and a drizzle of olive oil.

CHICKEN ORZO SOUP

Steps:

• In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.
• Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.
• Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

LEMON CHICKEN SOUP WITH ORZO

Steps:

• Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
• Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
• Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
• Decrease heat to low to keep the soup hot, but not boiling.
• Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
• In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
• Add the mixture to the soup, stirring well until the soup is thickened.
• Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.