from FAMILY DAY CARE NEWS published by the Illinois Child Care Bureau, April, 1999
1 tsp vegetable oil
1 large onion, chopped
30 baby carrots, sliced
2 ribs celery, chopped
2 garlic cloves, chopped
2 cups diced, cooked chicken
2 cans (14 ½ oz) chicken broth
½ cup dry orzo (rice shaped pasta)
Black pepper (to taste)
- Heat the vegetable oil in a soup pot and add the onion, carrots, celery and garlic. Cook until the celery is crisp-tender, about 2 minutes, stirring from time to time.
- Add the broth and the chicken. Increase heat, bringing the soup to a boil.
- Add pasta and continue to simmer for 5-10 minutes to combine flavors.
- Season with black pepper to taste.
Servings: 4-5 (1 cup servings)