Chicken Soup
Ingredients
- 2 raw chicken breasts
- 1 ½ gallons of chicken stock
- 1 cup of orzo pasta
- 1 onion, diced
- ½ cup of diced carrots
- ½ cup of diced celery
- 4 teaspoons (tsp) of cooking oil
- ½ tablespoon (tbsp) of granulated garlic
- ½ tablespoon (tbsp) of dried thyme
- ½ teaspoon (tsp) of kosher salt
- ½ teaspoon (tsp) of black pepper
Directions
-
Chicken
- Preheat your oven to 350 degrees.
- In a mixing bowl, combine the granulated garlic, dried thyme, kosher salt, black pepper, and 2 teaspoons (tsp) of the cooking oil.
- Add the chicken breasts and toss to coat the chicken with the spice mixture.
- Heat a pan over medium heat.
- Add the chicken breasts to the pan and sear slightly on both sides.
- Remove the chicken from the cooking pan and place on a sheet pan lined with parchment paper.
- Bake the chicken in the oven about five minutes, or until done. Use a food thermometer to check for an internal temperature of 165 degrees.
- Remove the chicken from the oven and cut into bite-sized pieces.
-
Soup
- Heat a large pot over medium heat.
- Add the diced onions, diced carrots, diced celery, and the remaining cooking oil.
- Sauté the vegetables until they turn translucent.
- Add the chicken stock to the pot.
- Add the orzo pasta to the pot.
- Simmer until the pasta is tender.
- Season with additional salt and pepper to taste.
- Add the chicken pieces to the soup and serve.
