- 1 cup orzo or favorite shaped little pasta
- 1 tablespoon extra-virgin olive oil
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 1 medium carrot, shredded
- 1 rib celery, peeled and minced
- 1/2 teaspoon kosher salt
- 3 cups cooked chicken
- 1 bay leaf
- 1 sprig fresh thyme
- 5 cups chicken broth, low-sodium canned or homemade
Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.
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