Chicken soup recipe

Ingredients

• 2 raw chicken breasts
• 1 ½ gallons of chicken stock
• 1 cup of orzo pasta
• 1 onion, diced
• ½ cup of diced carrots
• ½ cup of diced celery
• 4 teaspoons (tsp) of cooking oil
• ½ tablespoon (tbsp) of granulated garlic
• ½ tablespoon (tbsp) of dried thyme
• ½ teaspoon (tsp) of kosher salt
• ½ teaspoon (tsp) of black pepper

Directions

• Chicken

  • Preheat your oven to 350 degrees.
  • In a mixing bowl, combine the granulated garlic, dried thyme, kosher salt, black pepper, and 2 teaspoons (tsp) of the cooking oil.
  • Add the chicken breasts and toss to coat the chicken with the spice mixture.
  • Heat a pan over medium heat.
  • Add the chicken breasts to the pan and sear slightly on both sides.
  • Remove the chicken from the cooking pan and place on a sheet pan lined with parchment paper.
  • Bake the chicken in the oven about five minutes, or until done. Use a food thermometer to check for an internal temperature of 165 degrees.
  • Remove the chicken from the oven and cut into bite-sized pieces.

• Soup

  • Heat a large pot over medium heat.
  • Add the diced onions, diced carrots, diced celery, and the remaining cooking oil.
  • Sauté the vegetables until they turn translucent.
  • Add the chicken stock to the pot.
  • Add the orzo pasta to the pot.
  • Simmer until the pasta is tender.
  • Season with additional salt and pepper to taste.
  • Add the chicken pieces to the soup and serve.

Videos

• Chicken soup - part 1 6:23
• Chicken soup - part 2 9:22

Notes