This one pot chicken and bacon orzo soup is perfect for chilly days or when you just need a warm, tasty bowl of comfort food in the evenings. It’s quick and easy to prepare, using Orzo, a form of short-cut pasta, shaped like a large grain of rice for some added texture. Our delicious bone broth seals it all nicely, enhancing the already the delicious flavours.
What you need:
- 5 slices bacon
- 1 large onion diced
- 2 cloves garlic, chopped
- 3 ribs of celery, diced
- 2 carrots, diced
- 1 pound boneless skinless chicken breast
- 1 pack (350ml) of Sadie’s Kitchen Chicken Bone Broth – or 500ml of vegetable or chicken stock
- 1/2 cup orzo
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- chopped fresh parsley
How to prepare:
- In a large dutch oven or heavy bottom saucepan, render the fat from the bacon over low heat. Once there’s a nice layer of fat on the bottom of the pan, turn the heat up slightly and cook the bacon until crisp. Place the bacon on a plate lined with paper towels to drain. Discard all but 2-3 tablespoons of the fat from the pan.
- Add the onions, garlic, celery, and carrots to the pan with a pinch of salt.
- Cook the vegetables on medium heat for several minutes, stirring periodically until they have caramelised
- Lay the chicken breasts on top of the vegetables and cover with the chicken stock.
- Bring the liquid to a boil, cover and reduce the heat to low.
- Allow the soup to simmer for 20 minutes.
- Remove the chicken and place on a cutting board.
- Once it has cooled slightly, use two forks to shred the meat. Set aside.
- Bring the soup back to a boil and add the orzo. Cook for 8 minutes, until the orzo is al dente.
- Add the chicken back to the soup and season with salt and pepper.
- Garnish each bowl of soup with fresh parsley.