Alonti Inspired Italian Wedding Soup
Servings 8 servings
Ingredients
- 1 stick butter
- 1 cup celery 4-5 stalks
- 1 small onion
- 1 bunch green onions
- 1/2 bunch italian parsley
- 1 tsp garlic powder
- 2 bay leaves
- 1 roasted chicken
- 32 oz chicken stock
- 2 cup heavy cream
- 1 cup whole milk
- 2 cup water
- 2 cup orzo
Instructions
- On medium heat, add butter, chicken, celery, onion, green onion, italian parsley, salt, pepper and garlic powder to a large pot or dutch oven. Cook for 10-15 minutes.
- Add chicken stock and bay leaves and bring to a boil. Boil for 15 minutes or until celery is tender.
- Reduce heat to medium low and remove bay leaves. Add cream, water and whole milk and stir until well blended.
- Add orzo and stir every few minutes until soup is thick and creamy, 30-45 minutes.
Notes
Whenever a soup calls for chicken, I always use a roasted chicken. It adds a richness to soup that you can't get with plain chicken breasts. You can get them at any grocery store in their deli section, and Costco sells a huge roasted chicken for $5.00. If you don't use the whole thing, freeze the rest!