Chicken Squash Orzo soup
| Prep Time: 20 min | Serves: 6 |
| Cooking Time: 10 min | Yield: 6 cups/bowls |
This was a throw together of fridge leftovers that went over very well in our house. It was also super easy
Ingredients
- 1 cup Rotissery Roasted Homestyle Chicken
- 8 oz Butternut Squash
- 200 g Baby New Potatoes
- 6 cups Chicken Broth
- 1 tbsp Rosemary, Dried
- 1 1/2 tsp Garlic Powder
- 3/4 cup Orzo, Dry
- 1/2 cup 2% Milk
- 1 tsp Coarse Kosher Salt
- 0 cup Lemons
Directions
Mix all ingredients except orzo in a stock pot/dutch oven. (I used chunks of squash, but as it simmered, some of the mushier ones dissolved to thicken the broth). I cut the potatoes into 1/2s or 1/4s depending on how big they were. You could definitely adjust with more/less chicken and/or throwing in other veggies from the fridge if you had them on hand.
When the broth boils, add the orzo. Cook until al dente. Serve with toast.
I add 1/2 a lemon to the broth while the orzo was cooking to give it a fresh, bright flavor. White wine might also be good.