Chicken Orzo Soup with Roasted Potatoes

    

Ingredients

• 6 cups of chicken broth
• 1 1/2 pounds chicken
• 2 tablespoons olive or vegetable oil
• 1 heaping cup of chopped celery
• 1 heaping cup of chopped carrots
• 1 medium chopped onion
• half a bulb of garlic, minced
• 2 cups of diced potatoes
• 1 1/2 cups of orzo pasta
• salt
• pepper
• paprika
• parsley
• turmeric

1. Bring broth and chicken to a boil together, reduce heat and remove chicken once it is at an internal temperature of 165 degrees Fahrenheit. 
2. Shred chicken.
3. Added potatoes to broth and bring to a boil and wait until potatoes are fork tender. Remove from broth, cover with some oil, paprika, salt, and pepper. Roast at 425 until golden (about 15-20 minutes).
4. Add 2 tablespoons of oil to a pan, let heat for a few minutes over medium heat, then add your celery, carrots, onion, and garlic. Season with parsley, turmeric, and cayenne for a nice kick. Cook until tender, stirring occasionally. 
5. Once tender, add to your broth along with the orzo pasta. Bring to a boil, then reduce to a simmer and cook until pasta is tender. About 8 minutes.
6. Add your chicken and roasted potatoes. 
7. Season with salt and pepper and ENJOY!

Make Soup. Not War.