Ingredients
1 tsp olive oil
1/2 sweet yellow onion, diced
2 stalks of celery, diced
2 carrots, peeled and diced
3 cloves of garlic, minced
8 cups good-quality chicken stock
2 cups cooked chicken, diced into bite sized chunks
2 bay leaves
sea salt and fresh cracked pepper, to taste (I used lots!)
5–6 fresh basil leaves, chopped (chiffonnade)
1 cup dried orzo pasta
Directions
1
Heat olive oil in a Dutch oven or large cooking pot over medium-high heat. Once the oil is heated (if you add a drop of water, it will sizzle!), add onion and stir for 1-2 minutes. Then add carrots, celery and garlic then stir for 60 seconds. Stir in chicken stock, diced chicken, and bay leaves, then season with salt and pepper. Let simmer for an hour (or 30 minutes if you’re rushed).
2
Raise heat to medium-high and bring the soup back to a boil. Then add basil and dried orzo pasta and cook per instructions until the pasta is al dente. Taste and re-season with additional salt and pepper (or more basil) if needed. Serve warm.