It’s cold outside and everyone I know seems to be fighting some sort of virus. It’s time for a great chicken soup recipe. Here it is and let’s all pray for sunny days ahead.
- 4 Slices Chopped Bacon
- 1 Pound Boneless Chicken Thighs
- 1 Chopped Onion
- 1/8 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 5 Minced Garlic Cloves
- 30 Ounces Petite Diced Tomatoes
- 5 Cups Chicken Broth
- 1 Cup Uncooked Orzo
- 15 Ounces Cooked Cannellini Beans
- 2 Diced Carrots
- 1/4 Cup Chopped Parsley
- 1 Tablespoon White Wine
In a large soup pot, sauté the chopped bacon over a medium heat until nice and crispy. Remove from the heat and drain onto a paper towel.
Chop the chicken thighs into small pieces and add to the soup pot. Cook over a medium heat for 5 minutes until they are slightly browned. Add the diced carrots, chopped onion and garlic and cook for another 5 minutes. Add the kosher salt and pepper. Stir in the petite diced tomatoes and the chicken broth. Bring to a boil and add the uncooked orzo.
Reduce to a simmer and cook for 30 minutes. Add the cannellini beans, chopped parsley, white wine and bacon. Cook for another 10 minutes.
Remove from the heat and ladle into bowls and garnish with grated parmesan if you want. Serves 6 people.