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Chicken and orzo soup with all the veggies and herbs.
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In a large stock pot, heat olive oil on medium, cook diced celery, carrots, honeynut squash, onion and fennel for about 8-10 minutes until softened. Add about 2 quarts of chicken broth and bring to a boil. Simmer for about 20 minutes for flavors to mingle. Add about ½ cup of orzo and continue to simmer for about 5 minutes (pasta will not be fully cooked at this time). Add in a diced zucchini and continue to simmer for about 5 minutes. Before serving, stir in a couple handfuls of baby spinach, cooked shredded chicken breast, a bit of cayenne, chili pepper flakes, fresh thyme, minced parsley, rosemary and sage, salt and pepper.
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