Classic, comforting, and healing chicken noodle soup is perfect for a sick day or to bring to an ailing friend.
8
Servings
14
Ingredients
4
Comments
Ingredients
- 1 tablespoon Olive Oil
- 1 cup dice Onion
- 1 cup dice Carrot
- ¾ cups dice Celery
- 4 teaspoons mince Garlic, Cloves
- 8 cups Chicken Broth/Stock
- 2 ½ cups cook and shred Chicken, Boneless Breasts
- 3 cups chop Kale
- 2 cups Orzo
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 5 tablespoons chop Rosemary, Fresh
- 3 tablespoons chop Parsley, Fresh
- 3 tablespoons chop Thyme, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large soup pot, heat olive oil over medium heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine pasta and soup.
- In a large soup pot, heat olive oil over medium heat.
- Add onions, carrots, and celery and saute about 5 minutes until softened.
- Add garlic and cook, stirring 1-2 more minutes until fragrant.
- Add chicken broth, chicken, and kale. Increase heat and bring to a boil.
- Reduce heat and simmer 15-20 minutes until flavors are combined and veggies are tender.
- Meanwhile, cook pasta according to package instructions and drain.
- Stir in salt, pepper, rosemary, parsley, and thyme into soup.
4 Comments
Join the discussionIs this 2 cups of dry or cooked orzo?
This would be dry orzo.
Would rice work instead of pasta ?
Mara, this recipe states to not combine the pasta and soup until thawed and ready to eat on “serving day.” Rice should work just as well.