Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup uncooked orzo pasta
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add chopped carrots and celery and sauté for another 5 minutes until vegetables are slightly softened.
4. Add diced tomatoes, chicken broth, dried thyme, dried oregano, salt, and black pepper to the pot and stir to combine.
5. Add chicken pieces to the pot and bring the soup to a boil.
6. Reduce heat to low and let the soup simmer for 15-20 minutes until chicken is cooked through.
7. Add uncooked orzo pasta to the pot and let it cook for 8-10 minutes until tender.
8. Stir in chopped fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 30g
Protein: 25g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Orzo pasta can be substituted with any small pasta shape, such as ditalini or small shells.
- Fresh parsley can be substituted with fresh basil or cilantro.
Variations:
- Add chopped spinach or kale to the soup for extra nutrition.
- Use canned white beans instead of orzo pasta for a low-carb option.
- Add a splash of lemon juice or vinegar for a tangy flavor.
Tips and tricks:
- To save time, use pre-cut vegetables or a frozen vegetable mix.
- If the soup is too thick, add more chicken broth or water to thin it out.
- Leftover soup can be frozen for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Pairings:
Serve soup with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too salty, add more chicken broth or water to dilute the saltiness.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Furmai Marçèt Chicken Soup is a traditional Italian soup that originated in the Marche region of Italy. It is a hearty and comforting soup that is perfect for cold winter days.
Flavor profiles:
Furmai Marçèt Chicken Soup is a savory and slightly sweet soup with a hint of tanginess from the tomatoes. The thyme and oregano add a subtle herbal flavor to the soup.
Serving suggestions:
Serve Furmai Marçèt Chicken Soup as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Herby, Tangy, Comforting