Hearty Chicken Orzo Soup With Sun-Dried Tomatoes
A comforting dish that combines tender chicken, creamy orzo pasta, and the rich, tangy essence of sun-dried tomatoes.
Equipment
- Large Pot
Ingredients
Ingredients
- 1 pound Boneless, Skinless Chicken Breast Provides the primary protein source.
- 1 cup Orzo Pasta Cooks quickly and absorbs flavors.
- 1/2 cup Sun-Dried Tomatoes Preferably packed in oil, chopped finely.
- 2 medium Carrots Diced for sweetness and color.
- 2 stalks Celery Diced for crunch and flavor.
- 3 cloves Garlic Minced for aromatic flavor.
- 6 cups Chicken Broth Serves as the soup's base.
- 2 tablespoons Olive Oil Used for sautéing vegetables.
- 1 teaspoon Dried Italian Herbs Such as basil and oregano.
- to taste Salt and Pepper Essential for seasoning.
Instructions
- Gather all your ingredients on a clean workspace.
- In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers.
- Add 2 diced carrots and 2 diced celery stalks to the pot. Sauté for about 5 minutes.
- Incorporate 3 minced garlic cloves and cook for an additional 1-2 minutes.
- Add 1 pound of diced chicken breast and cook for about 5-7 minutes until browned.
- Chop 1/2 cup of sun-dried tomatoes and add them to the pot.
- Pour in 6 cups of chicken broth and scrape any browned bits from the bottom.
- Stir in the chopped sun-dried tomatoes and 1 teaspoon of dried Italian herbs. Season with salt and pepper.
- Bring to a gentle boil, then reduce heat and simmer for about 15 minutes.
- Add 1 cup of orzo pasta and stir well.
- Continue to simmer for another 10-12 minutes until the orzo is tender.
- Taste and adjust seasoning if necessary. Add more broth if too thick.
- Remove from heat and let sit for a few minutes before serving.
- Serve hot, garnished with fresh herbs if desired.
Notes
For added greens, consider incorporating spinach or kale in the last few minutes of cooking.