Chicken Stock:
- Chicken remains (remove the skin so it isn't as fatty)
- Onion, chopped into large chunks
- Celery, chopped into large chunks
- Carrots, chopped into large chunks
- Bay leaf
- Fresh chopped parsley
- Garlic
- Dried basil
- Salt & pepper
After making a roasted chicken, I make a delicious stock. I let it simmer for 2-3 hours, strain it, and put it in the refrigerator for the night.
Soup Ingredients:
- 1 tsp olive oil
- 1/2 sweet yellow onion, diced
- 2 stalks of celery, diced
- 2 carrots, diced
- 3 cloves of garlic, diced finely
- 1 bay leaf
- 1/2 tsp dried basil
- Sea salt and fresh cracked pepper to taste
- 1 tsp chicken bouillon
- 5-6 fresh basil leaves, chopped (chiffonade)
- 6 cups of homemade chicken stock (store-bought is good too) (recipe below)
- 2 cups of roast chicken meat, diced into bite-sized chunks
- 4 oz dried orzo pasta or whatever flavor you like
Soup Instructions:
Heat olive oil in a large Dutch oven over medium heat. Once the pan is hot, add onion and stir for 1-2 minutes; add carrots, celery and garlic then stir for 60 seconds.
Stir in chicken stock, diced chicken, bay leaf, dried basil, and chicken bouillon then season with salt and pepper. Let simmer for 1 hour; bring to a boil and add dried orzo pasta and cook per instructions. Taste and re-season if needed. I served with fresh bread and butter. Enjoy!
