Description
This Good Old Fashioned Chicken Soup is the perfect comfort food, filled with tender chicken, vibrant vegetables, and hearty orzo pasta. It’s a simple, wholesome dish that will bring warmth to your day, whether you’re sick or just in need of something satisfying. This timeless recipe is made from scratch and provides both nourishment and nostalgia.
Ingredients
Scale
- 1 whole chicken (2–3 pounds), washed and dried
- 1 pound carrots, cut into chunks
- 1 large onion, cut into chunks
- 1 stalk celery, cut into slices
- 32 ounces chicken broth (organic)
- 2 cups water
- 1 bay leaf
- 2 tablespoons basil
- 2 tablespoons parsley
- 2 tablespoons tarragon
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup orzo pasta
Instructions
- Place the whole chicken in a medium stockpot and add chicken broth and water. Bring to a boil over high heat.
- While the chicken heats, chop the carrots, onion, and celery into large chunks.
- Once the broth is boiling, reduce the heat to low and add the chopped vegetables, bay leaf, basil, parsley, tarragon, salt, and pepper. Stir carefully.
- Simmer the soup for 1 hour and 15 minutes, allowing the flavors to meld.
- Add the orzo pasta and cook for an additional 15 minutes until the pasta is tender.
- Remove the chicken from the pot, shred the meat off the bones, and return the chicken to the pot.
- Stir the soup, and then ladle it into bowls to serve.
Notes
- Ensure the chicken is fully cooked before removing it from the pot. The meat should be tender and easy to shred.
- If you prefer, you can substitute orzo pasta with small egg noodles or rice.
- For a gluten-free option, use gluten-free pasta instead of orzo.
- Leftovers can be stored in the fridge for up to 7 days and also freeze well for up to 4-6 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 190 kcal
- Sugar: 2g
- Sodium: 541mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg