Any of my friends, family, or coworkers will tell you that I’m kind of a ridiculous fan of soup. I love it! I enjoy making soup at home where I can cozy-up with a warm bowl in the cold of winter. And even on brutally hot summer days when the rest of the world is dining on popsicles, I can be found in the kitchen making soup … and then I have a popsicle for dessert!
The first night I made this bowl of soup I realized I didn’t use nearly enough basil; it just tasted like a pretty classic chicken noodle soup. But the second day when I reheated it, I added in another handful of basil and it totally rocked; it was wonderfully herb-a-licious!
If you’re a fan of chicken soup, grab some fresh basil and give this Home Style Austin recipe a go!
❤ We arm-wrestled over whether this should be called Chicken Basil Orzo Soup or Turkey Basil Orzo Soup. Either way, we all win!
1 Teaspoon | Olive Oil
1/2 | Sweet Yellow Onion, Diced
2 | Carrots, Peeled And Diced
2 Stalks | Celery, Diced
3 Cloves | Garlic, Minced
8 Cups | Good-Quality Chicken Stock
2 Cups | Cooked Chicken, Diced Into Bite-Sized Chunks
2 | Bay Leaves
To Taste | Sea Salt And Fresh Cracked Black Pepper
5-6 | Fresh Basil Leaves, Chopped
1 Cup | Dried Orzo Pasta
1. Heat olive oil in a Dutch oven or large cooking pot over medium-high heat. Once the oil is heated, add onion and stir for 1-2 minutes. Then add carrots, celery and garlic then stir for 60 seconds. Stir in chicken stock, diced chicken, and bay leaves, then season with salt and pepper. Let simmer for an hour (or 30 minutes if you’re rushed).
2. Raise heat to medium-high and bring the soup back to a boil. Then add basil and dried orzo pasta and cook per instructions until the pasta is al dente. Taste and re-season with additional salt and pepper (or more basil) if needed. Serve warm.
Yields: 3-4 Servings
Love this recipe? We want to hear from you!
~ Joe Paul Reider
Home Style Austin Founder
Keller Williams Realty, Inc.
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