One Pot Chicken And Bacon Orzo Soup Recipes

ONE POT CHICKEN AND BACON ORZO SOUP RECIPE

One Pot Chicken and Bacon Orzo Soup Recipe image

Provided by kdet

Number Of Ingredients 11

Ingredients

5 slices bacon
2 cups yellow onion, diced (approximately 1 large onion)
2 cloves garlic minced
1 cup celery, diced (approximately 3 ribs)
1 cup carrots, diced
1 pound boneless skinless chicken breast
6 cups chicken stock, preferably homemade
1/2 cup orzo
1 1/2 teaspoons kosher salt or to taste
1/2 teaspoon fresh ground black pepper or to taste
chopped fresh parsley to taste

Steps:

In a large dutch oven or heavy bottom saucepan, render the fat from the bacon over low heat. Once there's a nice layer of fat on the bottom of the pan, turn the heat up slightly and cook the bacon until crisp. Place the bacon on a plate lined with paper towels to drain. Discard all but 2-3 tablespoons of the fat from the pan. Add the onions, garlic, celery, and carrots to the pan with a pinch of salt. Cook the vegetables on medium heat for several minutes, stirring periodically, until they have caramelized a bit (Note: the more you caramelize them, the more flavorful the finished soup will be). Lay the chicken breasts on top of the vegetables and cover with the chicken stock. Bring the the liquid to a boil, cover and reduce the heat to low. Allow the soup to simmer for 20 minutes. Remove the chicken and place on a cutting board. Once it has cooled slightly, use 2 forks to shred the meat. Set aside. Bring the soup back to a boil and add the orzo. Cook for 8 minutes, uncovered, until the orzo is al dente. Add the chicken back to the soup and season with salt and pepper to taste. Dice the reserved bacon. Garnish each bowl of soup with fresh parsley and diced bacon before serving. (Note: the bacon can be reheated either in a skillet over medium heat or in the microwave at 10 second intervals)

ONE-POT CHICKEN AND SAUSAGE ORZO

One-Pot Chicken and Sausage Orzo image

There's something extra satisfying about a recipe like this one-pot chicken and sausage orzo dish where you just basically dump the ingredients in a pot and wait until it's cooked. Sure, you have to stir it a few times, and it helps if you add stuff in the right order. But for how delicious this comes out, you're doing very little actual work.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 31m

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
12 ounces spicy Italian sausage, casings removed
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon salt, or to taste
3 cups chicken broth, plus more as needed
½ cup tomato sauce
1 ½ cups uncooked orzo (rice-shaped pasta)
1 teaspoon kosher salt, or to taste
½ cup finely grated Parmigiano-Reggiano
¼ cup chopped Italian parsley
2 tablespoons sliced fresh chives
4 tablespoons ricotta cheese for garnish

Steps:

Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.

Nutrition Facts : Calories 713.3 calories, Carbohydrate 60.6 g, Cholesterol 130.8 mg, Fat 30.3 g, Fiber 3 g, Protein 47.7 g, SaturatedFat 10.4 g, Sodium 2709.2 mg, Sugar 5.3 g

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