Hearty Chicken Soup with Orzo and Spring Vegetables

Name: Hearty Chicken Soup with Orzo and Spring Vegetables
Yield: Serves 6 to 8
Ingredients: 1 tablespoon, vegetable oil; 1 , whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces; 1 , medium onion, cut into medium dice; 2 quarts, boiling water; , Table salt; 2 , bay leaves; 1 , large carrot, peeled and sliced 1/4-inch thick; 1 medium rib, celery, sliced 1/4-inch thick; 1 , medium leek, rinsed thoroughly, quartered lengthwise, then sliced thin crosswise; 1/4 teaspoon, dried thyme; 1/2 cup, orzo; 1/4 pound, asparagus, ends trimmed and cut into 1-inch lengths; 1/4 cup, green peas (fresh or frozen); 2 tablespoons, minced fresh tarragon; , Ground black pepper

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Appears in Cook's Illustrated March/April 1996

SERVES6 to 8

TIME2 hours

Hearty Chicken Soup with Orzo and Spring Vegetables

WHY THIS RECIPE WORKS

For a full-flavored chicken soup recipe that could be made in less than 90 minutes, we borrowed an idea from an Edna Lewis recipe, beginning by sautéing a chicken, minus the breast (which we used later as meat for the soup), hacked into sma...

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