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.

Enjoy x


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:

  1. 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.
  2. Add the onions, garlic, celery, and carrots to the pan with a pinch of salt.
  3. Cook the vegetables on medium heat for several minutes, stirring periodically until they have caramelised
  4. Lay the chicken breasts on top of the vegetables and cover with the chicken stock.
  5. Bring the liquid to a boil, cover and reduce the heat to low.
  6. Allow the soup to simmer for 20 minutes.
  7. Remove the chicken and place on a cutting board.
  8. Once it has cooled slightly, use two forks to shred the meat. Set aside.
  9. Bring the soup back to a boil and add the orzo. Cook for 8 minutes, until the orzo is al dente.
  10. Add the chicken back to the soup and season with salt and pepper.
  11. Garnish each bowl of soup with fresh parsley.

Serves 6