Orzo Soup

Ingredients

• 2 tbsp olive oil
• 1 medium onion – finely chopped
• 2 medium carrot – diced
• 2 ribs celery – diced
• 2 cloves garlic – minced
• 2 pounds chicken thighs, bone-in, skin-on
• 10 cups water
• 2 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 1 cups orzo
• 0.25 cups parsley – chopped
• Parmesan cheese – finely grated (for serving)

Instructions

1. Warm the olive oil in a large pot over medium heat until shimmering, 1–2 minutes.
2. Add the onion, carrot, and celery; cook, stirring, until softened and lightly golden, 7–9 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Nestle the chicken thighs into the vegetables, pour in the water, add the kosher salt and black pepper, and bring to a gentle simmer over medium-high heat.
5. Partially cover, reduce to low, and simmer until very tender and the broth is flavorful, 35–45 minutes, skimming foam and excess fat as needed.
6. Use tongs to lift the cooked pieces to a board; when cool enough to handle, discard skin and bones and shred the meat into bite-size pieces.
7. Return the shredded meat to the pot and bring the broth back to a gentle simmer over medium heat.
8. Stir in the orzo and simmer, stirring occasionally, until al dente and the soup slightly thickens, 8–10 minutes.
9. Stir in the parsley; taste and adjust seasoning to preference. If the soup is too thick, add hot water a little at a time to loosen.
10. Ladle into warm bowls and serve hot with finely grated Parmesan at the table.