- 7 cups homemade or canned chicken broth
- 10 cups water
- 16 oz orzo (in pasta aisle, it is like a large grain of rice)
- 8 oz cooked chicken pieces
- 8 carrots - shredded
- 4 green onions thinly sliced, including green portion
- 4 tablespoons chopped fresh cilantro
- 2 tablespoons grated fresh ginger
- In a large saucepan, bring the broth and water to a boil.
- Add the orzo and cook about 6 minutes. Reduce heat to medium-low.
- Add the chicken, carrots, green onions, cilantro, ginger
- Cook, stirring occasionally until the vegetables are tender but still firm about 4 minutes.
- Place in crock pot on low til ready to eat.
This is a good soup recipe to make from chicken leftovers and broth a few days before our Sunday hikes and to keep the cost under $10.00 for a dish to pass. It has a nice cilantro and ginger taste. Make sure you refrigerate the chicken broth and chicken from leftovers. I purchase a large full chicken for about $8.00 and made 3 meals out of it...fresh chicken, a chicken casserole, and boiled up the carcus for 3 hours in water, strain, save the broth, and pick through the pieces of meat to make sure there are no bones. This makes a great soup base. Prepare soup recipe and keep soup in refrigerator til Sunday morning, place in a crockpot on high to warm up, then to low or warm and take to the hike for everyone to enjoy. Easy to make and not too expensive if you don't have to separately buy chicken and canned broth. Everyone loves it!