Small pasta in soup is often boiled, and the dish already does not look so appetizing. In this recipe, it is proposed to boil small pasta separately (for example, orzo or stars) and add to the soup immediately before serving. You can even cook such a soup without pasta in advance and freeze it. It also includes frying from onions, carrots and celery, spices and ready-made chicken – everything is cooked on purchased or home-made chicken broth, if desired. To make the taste of the soup more saturated, use baked chicken or grilled chicken in cooking. Perfect leftovers from last night’s dinner.
Time: 30 minutes.
Servings: 4 – 6
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. orzo paste or any other small paste
- 1 tbsp. l extra virgin olive oil
- Diced half onion
- 1 clove garlic, minced
- 1 medium carrot, grated
- 1 stalk of celery, peeled and chopped
- 0.5 tsp coarse salt
- 3 tbsp. finished chicken
- 1 bay leaf
- 1 sprig of fresh thyme
- 5 tbsp. chicken broth, lightly salted canned or home-made
- In a large saucepan over high heat, bring water to a boil and generously salt it. Add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the water.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add onions, garlic, carrots, celery and salt; fry until soft, about 8 minutes. Add chicken, bay leaf, thyme and broth to vegetables, cover and cook for 10 minutes.
- Just before serving, add pasta to the soup. Pour over warm plates and serve. Soup can be boiled in advance and frozen. Add pasta when serving.