CHICKEN SOUP

Cooking Time:  40 Minutes

Make Ahead:  Prepare this soup
(except for the orzo) up to 24 hours
ahead.  Cook the orzo in the soup
just prior to serving.

Serves 6

Cornbread makes an excellent accompaniment
to this soup.

SHOPPING LIST

Chicken, Chicken Broth, Carrots, Turnip, Orzo, Mixed Vegetables
Oil, Dried Thyme, Onion, Garlic, Salt

INGREDIENTS

1 pound skinless chicken pieces
2 cans chicken broth (4.5 ounce cans)
2 cups water
2 tablespoons vegetable oil
2 medium carrots (sliced)
1 turnip (chopped)
1 medium onion (sliced)
1 clove garlic (minced)
1/2 teaspoon dried thyme
1 teaspoon salt
1 cup frozen mixed vegetables
1 1/2 cups orzo

1. Combine chicken, broth and water in a medium pot of a high heat.  Bring to a boil and skim the foam off.  Reduce heat to medium-low and cook until chicken is cooked through, about 20 minutes
2. Remove chicken from the pot and cool slightly.  Pull the meat from the bones and cut into large chunks.  You can throw the bones away.  Return the chicken to the pot and reduce heat to low.
3. Heat oil in a medium skillet over a medium-high heat and add carrots, turnip, onion, garlic and thyme.  Cook until the vegetables are tender, about 10 minutes.
4. Add salt and frozen vegetables to the pot and bring to a boil over a medium-high heat.  Add the orzo.  Cook until the orzo is tender about 10 minutes longer.  

VARIATION

You can also add 1/2 cup of shredded fresh spinach leaves to the soup the last 5 minutes of cooking to for extra vitamins.

EXPRESS COOKING

Use broken pieces of angel hair pasta in place of the orzo to shave 5 minutes off the overall cooking time.

MONEY SAVING TIPS

Leftover roast chicken is perfect for this soup.  Pull the meat from the bones and discard the skin.  Also for extra added flavor you can boil the bones in the water and broth for 30 minutes, then remove the bones.

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