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
- 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.