Ingredients
1tspolive oil
½sweet yellow onion,diced
2stalkscelery,diced
2carrots,peeled and diced
3clovesgarlic,minced
8cupschicken stock,good-quality
2cupschicken,cooked and diced into bite-sized chunks
2bay leaves
sea salt and fresh cracked pepper,to taste
6fresh basil leaves,chopped, chiffonnade
1cuporzo pasta,dried
Preparation
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 to 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 30 minutes to 1 hour.
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. Enjoy!
