My big honey (aka my husband Cameron 💘) isn’t feeling well so made some chicken noodle soup yesterday using some leftover roast chicken. We all had it for supper last night and I gotta say there’s definitely some magical properties in there. Cam's already feeling a bit better and that cold ain't got nothing on me! I always forget how much I enjoy orzo too!
2 T unsalted butter
1 medium onion, finely chopped
1/2-3/4lb shredded chicken meat, light and dark
2 large carrots, peeled and roughly chopped
red pepper flakes
salt to taste
1/2 cup orzo, cooked
4 cups chicken stock, plus pan drippings if you've got 'em
1 3-inch rind of Parmigiano Reggiano
2 bay leaves
Parsley for garnish
1. In butter, sauté onion and rainbow carrots for a few minutes in a heavy bottom pot.
2. Then add some leftover roast chicken, red pepper flakes, and salt. Cook until onions are just starting to color.
3. Add 4 cups yummy chicken stock (and pan drippings).
4. Cook 1/2 cup orzo, strain then add to the pot along with 2 bay leaves and 1 parmigiano reggiano rind. Simmer for awhile until carrots are al dente. Taste for seasoning.