Chicken Vegetable Soup

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)


  1. 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.
  2. Add the broth and the chicken.  Increase heat, bringing the soup to a boil.
  3. Add pasta and continue to simmer for 5-10 minutes to combine flavors.
  4. Season with black pepper to taste.


Servings:  4-5 (1 cup servings)