Cooking Instructions
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Step 1
Heat the
Olive Oil (15 mL)
and
Butter (15 g)
in a large stockpot or dutch oven with at least 5-quart capacity over medium heat. Add the
Carrots (450 g)
, and
Celery (300 g)
along with the
Salt (6 g)
and
Freshly Ground Black Pepper (1 g)
. Cover and sauté for 5 minutes.
Step 2
Add the
Leeks (180 g)
and
Fresh Parsley (10 g)
. Stir to combine. Cover and continue cooking for an additional 10 minutes.
Step 3
Remove the cover and increase the heat to medium-high. Add the
Chicken Broth (2 cans)
along with the
Fresh Dill (4 g)
. Mix well and bring to a boil.
Step 4
Reduce heat to medium and add the
Orzo Pasta (170 g)
. Simmer until pasta is cooked to al dente according to package directions, around 7 minutes.
Step 5
When the orzo is just about done, add the
Rotisserie Chicken (480 mL)
, stir to combine and continue simmering until just heated through, 1 to 2 minutes.
Step 6
Serve immediately in bowls, sprinkled with additional fresh dill if desired.
