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My favorite chicken noodle soups are the ones that aren't over brothy. The shredded chicken in this one gives it an almost stew-like consistency. It's not a dealbreaker if you don't have a Parm rind on hand, but it really does give it a special dimension if you do. I freeze in single serving batches and have for weekend lunches or spouse-is-away dinners.
Hands-on time: 30 minutes; Total time: 2-3 hours. Makes 6-8 servings
Ingredients
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- handful parsley, chopped
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/2 cup white wine
- 1 32-ounce carton chicken stock plus up to one cup more as needed
- 3 to 4 chicken breast halves (almost any cut works, breasts, breasts bone-in, thighs)
- Parmesan rind (optional)
- 3/4 cup orzo
- In a large stockpot over medium-low heat, sautee onion, carrots, celery, parsely, salt and pepper in olive oil about 10 minutes.
- Add wine and turn up heat to high until vegetables absorb all the liquid.
- Add chicken stock and bring to a boil.
- Add chicken and Parmesan rind and return to a boil. Add more chicken broth or water to make sure chicken is fully immersed. Reduce heat to low and simmer on for at least 30 minutes (for boneless breast only), but up to 3 hours. (Bone-in chicken breast takes 1 ? 1 1/4 hours).
- Ten minutes before you want to eat, remove chicken breasts and shred with a fork, adding meat back to the pot as you go.
- Add orzo and cook about 7 more minutes until finished.
