I've been on this soup kick for a while now. I make a big batch of soup one night, then feed everyone in my house for dinner with it and I also have lunch for a week. It's a win-win. I love having something to bring to work and eat hot for lunch (a lot of my meals are just bread and turkey and carrots or something along those lines). Especialy because I go straight from work to class and it's hard enough to find one meal, but two is basically impossible these days.
to make soup:
3 stalks of celery, chopped
3 large carrot sticks, chopped1 medium onion, choppedSome olive oil
1/2 cup white wine
4 cups chicken stalk, plus two more
1 pound uncooked chicken, cut into 4-inch cubes1 1/2 cups orzo (rice-like pasta)salt and pepper to taste
In a large pot, brown the celery, carrots, and onion with olive oil and salt & pepper over medium heat for about five minutes. Next, add the white wine and bring the temperture up to medium-high. Simmer until the wine has been reduced completely, about 10 minutes or so. Bring the heat up to high and add in the chicken stalk. Bring to a boil. Add the chicken and simmer over medium heat for 15-20 minutes until the chicken is cooked through. Take the chicken out of the pot, shred it, and return it back into the pot. Add orzo to the pot and boil for 7-8 minutes until the pasta is al dente. Add more chicken stock if necessary because sometimes the orzo soaks up all the liquid. Add more salt and pepper to taste. Serve with freshly grated parmesean and obviously some good bread.