Ingredients
SERVINGS: 12 Serving(s)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 carrots, large dice or sliced in rounds
- 8 cups chicken stock (homemade or low sodium)
- 1 cup whole-wheat orzo pasta
- 1 rotisserie chicken, meat removed and diced
- Salt and pepper to taste
Cooking
Heat olive oil in a large stockpot over medium heat. Add onions and celery and sauté for 5 minutes. Add garlic and carrots and cook for another minute. Add broth and bring to a boil. Add pasta and cook until al dente. Add diced chicken and bring back up to a simmer and taste for salt and pepper.
