Strain the broth after an hour. Use your fingers to remove the chicken meat from the bones and fat, then set the meat aside. Once the celery is tender, add the chicken stock and chicken meat. Toast ...
Cover the soup and let it simmer for about 10-15 minutes. Use tongs or a spoon to remove the herb sprigs and discard. Add the orzo pasta and lemon zest to the broth. Cook the soup until pasta is ...
This vibrant soup is packed with healthy greens and can ... Add the garlic and fry for another minute until fragrant. Stir in the orzo, coating it well with the oil, onion and garlic.
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Cannellini beans, leafy green escarole, and tuna come together in this chicken stock-based soup seasoned with rosemary, ready in 30 minutes. Justin Chapple makes this Mexican-inspired soup with ...