Ingredients
Scale
- 2 – 3 pounds whole organic chicken (washed and dried)
- 1 pound carrots (cut in chunks)
- 1 large onion (cut in chunks)
- 1 stalk celery (cut in slices)
- 32 ounces organic chicken broth
- 2 cups water
- 1 bay leaf
- 2 tablespoons basil
- 2 tablespoons parsley
- 2 tablespoons tarragon
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup orzo pasta
Instructions
- Place chicken in stockpot and pour chicken broth and water in the pot. Turn heat on high and bring to a boil.
- Immediately lower to a simmer and add carrots, onion, celery, bay leaf, basil, parsley, tarragon, salt, and pepper.
- Cook for 1 hour and 15 minutes.
- Add orzo and stir. Cook for an additional 15 minutes.
- Take chicken out of the pot, remove meat from bones, and return meat to the pot. Stir.
- Ladle soup into bowls or crocks.
- Enjoy!
Notes
- Use organic ingredients for the best flavor.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg