Chicken-Vegetable Soup With Orzo and Oregano

Chicken-Vegetable Soup With Orzo and Oregano

For some reason, I like to make soup on a rainy day. This practice may go back to childhood because my mother often made soup. Her Manhattan Clam Chowder was especially good. I still remember the time she decided to make chicken soup in her new pressure cooker. Mom hadn't gotten used to this new appliance and, unfortunately, released the valve too soon.

chicken soup jumped to the ceiling, the fact my father never let him forget. I remember seeing trust in his face when this happens. If I recall, we had to replace some ceiling tiles.

My chicken soup is not made in a pressure cooker. I only use a large pot with a lid that I found at a discount store. This recipe starts with a basic ingredient soup - onion, celery, and carrots. Although I rarely cook Brussles sprouts, the store was having a special on them, so I bought some. greens, cabbage-like vegetables adds extra flavor to the soup.

For color, I added a can of diced tomatoes no salt in the juice. For flavor, I added garlic and oregano. You may want to add some dried basil, too.

Although the rest of the chicken is one of the ingredients, can be removed for a vegetarian version of the recipe. Vegetable broth can be substituted for chicken broth. As for the pasta, a small one will do, such as rings, shells, or spaghetti cut. You may be tempted to throw the pasta to the soup without measurement, this is not a good idea. Instead of soup, you will end up with Stroup, a cross between soup and stew.

Keep in mind that the pasta continues to absorb moisture in the refrigerator, so you may have to add some water when you reheat the soup. Chicken-Vegetable Soup with Orzo and Oregano is the food in the bowl. Serve with your favorite crackers, hard rolls, French bread, or flat bread.

INGREDIENTS

1 tablespoon olive oil

1 medium onion, chopped

1/2 cup celery, chopped

1 cup carrots petite

2 cups Brussles sprouts, halved

1 carton (32 ounces) of salt-free chicken broth (or vegetable broth)

1 can (14.5 ounces) diced tomatoes in juice

1 can (14.5 ounces) of water

2 chicken bouillon cubes

1/2 cup orzo (rice-shaped pasta)

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

METHOD

Pour the olive oil in a soup pot. Add the onion and cook until translucent, about five minutes. Add celery, carrots, and sprouts. Cook five minutes. Add all remaining ingredients, cover, and bring to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Garnish with grated Parmesan cheese if desired. Makes 8 servings.