Layer a rich stock with sweet onion, carrots, celery, and mushrooms scented with sage and thyme. Simmer cuts of chicken, orzo pasta, and fragrant Jasmine rice until each morsel is tender and teaming with flavor. In no time, you’ve got a steaming hot, comforting bowl of soup!
Cook Time 1 hourhr
Course Soups and Stews
Servings 6servings
Equipment
Large stockpot
Ingredients
2tablespoonsbutter
2tablespoonsolive oil
1-½cupsthinly sliced sweet onion, about 1 medium onion
1cupthinly sliced carrots, about 2 to 3 carrots
1cupthinly sliced celery, about 2 stalks
2tablespoonschopped fresh sage leaves, or 1-½ teaspoons dried sage
1tablespoonfresh thyme leaves, or 1 teaspoon dried
1cupthinly sliced button mushrooms, about 6 mushrooms
½teaspoonkosher salt
¼teaspoonfreshly cracked black pepper
¾cuporzo, divided
½cupJasmine rice
7cupschicken broth, divided
2poundsboneless chicken breast, sliced thin before cooking
2bay leaves
1-½ to 2teaspoonsconcentrated chicken base
2tablespoonsflour
Fresh chopped parsley for serving
Instructions
Melt the butter with the olive oil in a stockpot over medium heat. Add the onions, carrots, and celery along with the sage and thyme. Cook until the vegetables are slightly tender, about 7 to 10 minutes, stirring occasionally.
Toss in the mushrooms and cook for an additional 5 minutes. Stir in the kosher salt, pepper, ½ cup of the orzo, and the rice. Continue cooking over medium heat, stirring frequently for about 5 minutes.
Pour in 6 cups of stock. Add the chicken, bay leaves, and the concentrated chicken base. Bring the stock to a simmer over medium heat, cover, and reduce heat to medium-low. Continue cooking for about 20 minutes until the chicken is cooked through.
Mix the flour with the remaining cup of chicken stock until well blended and pour into the soup along with the remaining ¼ cup of orzo. Raise heat to medium and cook for an additional 10 minutes uncovered. Check for seasoning, adding additional kosher salt and pepper if needed.
To serve, ladle the soup into bowls and sprinkle with chopped fresh parsley.
Notes
The rice and pasta will soak up the stock if refrigerated overnight so just add additional chicken stock when reheating.