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Ingredientes
- 1 large onion
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- salt & pepper, to taste
- 2 TBS olive oil
- 1/2 cup white wine
- 6 cups chicken stock, plus up to 2 more cups as needed
- 1.5 lbs boneless chicken breast, cut into 4 inch chunks
- parmesan cheese rind
- 1.5 cups orzo
- 1/4 cup loosely packed freshly chopped parsley, for serving
- parmesan cheese and crusty bread, for serving
Direcciones
- Directions
- In a large stockpot of medium low heat, saute your veggies along with the salt and pepper in the olive oil for 10 to 12 minutes.
- Add the wine and turn up the heat to high; until the liquid has completely reduced. Add the stock and bring to a boil.
- Add the chicken and parmesan rind and bring the soup up to a boil. Add more stock, if necessary, to make sure the chicken is fully immersed. Reduce the heat to low and simmer for 30 minutes.
- After the chicken is cooked through, using two forks, shred it up while it’s still in the pot. Just before serving bring the soup back up to a boil and season with salt. Add the orzo and cook for another 7 minutes. If the soup gets too thick from the pasta starch add up to 2 more cups of stock. Remove the rind.
- Serve with parsley, cracked pepper, drizzle of olive oil, and parmesan cheese. Warm bread is a huge bonus.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 480g | |
| Recipe makes 6 servings | |
| Calories 472 | |
| Calories from Fat 126 | 27% |
| Total Fat 14.16g | 18% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 471mg | 20% |
| Potassium 719mg | 21% |
| Total Carbs 51.03g | 14% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.32g | 3% |
| Protein 29.7g | 48% |
