Chicken Soup with Escarole and Orzo

Orzo is a good pasta choice for using in soup. It is a small oval pasta that retains its texture in the hot broth. Serve with crusty bread and grated Romano cheese for sprinkling.

Serves: 10Hands-on: 30 minutesTotal: 4 hours 20 minutesDifficulty: Easy

Serves: 10


  • 3 lbs. bony chicken pieces (neck, back, wings, etc.)
  • 3 medium yellow onions, peeled and chopped
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, chopped
  • ½ bulb garlic, peeled and minced
  • ½ cup chopped parsley
  • 2 Tbsp. chopped fresh thyme
  • 2 bay leaves
  • 10 peppercorns
  • 8½ cups chicken stock, divided
  • 4 cups water
  • 1 cup pinot grigio
  • 3 cups fresh escarole, trimmed
  • 2½ cups cooked orzo pasta


  • Place the chicken pieces, onions, carrots, celery, garlic, parsley, thyme, bay leaves, peppercorns, stock, water, and wine in a large stockpot. Simmer on low heat for 4 hours, uncovered.
  • Meanwhile, steam the escarole in a large covered sauté pan with ½ cup of chicken stock until tender, about 5 minutes.
  • Add the escarole and orzo to the broth just before serving.