I’m here to proclaim that it’s okay to use some shortcuts and still refer to it as homemade soup. Feel free to use that leftover rotisserie chicken and canned chicken broth in this one.
Author: A Hint of Rosemary
Freshly Ground Black Pepper
or Gluten-Free Orzo Pasta
Heat the Olive Oil (1 Tbsp) and Butter (1 Tbsp) in a large stockpot or dutch oven with at least 5-quart capacity over medium heat. Add the Carrots (3 cups), and Celery (2 cups) along with the Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp). Cover and sauté for 5 minutes.
Add the Leeks (2 cups) and Fresh Parsley (1/4 cup). Stir to combine. Cover and continue cooking for an additional 10 minutes.
Remove the cover and increase the heat to medium-high. Add the Chicken Broth (2 cans) along with the Fresh Dill (1/4 cup). Mix well and bring to a boil.
Reduce heat to medium and add the Orzo Pasta (1 cup). Simmer until pasta is cooked to al dente according to package directions, around 7 minutes.
When the orzo is just about done, add the Rotisserie Chicken (2 cups), stir to combine and continue simmering until just heated through, 1 to 2 minutes.
Serve immediately in bowls, sprinkled with additional fresh dill if desired.
Nutrition Per Serving
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