One-Pot Chicken Orzo Soup

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• carrot
  12 oz
• chicken stock concentrate
  4 unit
• ciabatta
  2 unit
• cooking oil
  1 tsp
• diced skinless dark meat chicken
  20 oz
• mirepoix paste
  2 oz
• onion
  2 unit
• orzo pasta
  8 oz
• salt
  4 tsp
• zucchini
  2 unit

🍳 Cookware

• small microwave-safe bowl
• medium pot

1. 

   1

   Place butter in a small microwave-safe bowl ; bring to room temperature. Wash and dry all produce. Halve, peel, and dice onion into ¼-inch pieces. Trim, peel, and quarter carrot lengthwise; cut crosswise into ¼-inch-thick pieces. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces.

   butter: 2 tbsp, onion: 2 unit, carrot: 12 oz, zucchini: 2 unit
2. 

   2

   Open package of diced skinless dark meat chicken and drain off any excess liquid. Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add chicken and onion; season with salt (we used ½ tsp; 1 tsp for 4) and black pepper . Cook, undisturbed, until chicken is browned on one side, ⏱️ 2 minutes (it'll finish cooking in the next step). Stir in carrots, zucchini, mirepoix paste , chicken stock concentrate , and 2½ cups water. Cover and bring to a boil.

   diced skinless dark meat chicken: 20 oz, cooking oil: 1 tsp, salt: 4 tsp, black pepper, mirepoix paste: 2 oz, chicken stock concentrate: 4 unit
3. 

   3

   Once soup is boiling, stir in orzo pasta . Reduce to a simmer. Cook, covered, stirring occasionally, until veggies are tender, orzo is al dente, and chicken is cooked through, ⏱️ 10 minutes (10-12 minutes) more. Taste and season with salt and pepper if desired.

   orzo pasta: 8 oz
4. 

   4

   While soup simmers, halve and toast ciabatta . Spread with softened butter (if butter is not yet softened, microwave for ⏱️ 5 seconds ). Halve ciabatta on a diagonal. Divide soup between bowls. Serve with ciabatta toast on the side.

   ciabatta: 2 unit