Email to Cat      

Chicken Soup with Ham & Orzo

Source of Recipe


Better Homes & Gardens, May 2002






List of Ingredients



• 7 cups White Chicken Stock (separate recipe under SoupStocks), or 4 (14-oz.) cans reduced-sodium chicken broth
  
• 2 chicken breast halves (1 lb.)
  
• 1 cup dried orzo or rosamarina pasta (small, rice-shaped pasta)
  
• 3/4 lb. asparagus spears
  
• 4 cups lightly packed, thinly sliced Swiss chard leaves
  
• 4 plum tomatoes, seeded and chopped
  
• 2 ounces cooked smoked ham, cut into 1/2-inch cubes
  
• Coarse salt
  
• Freshly ground black pepper
  
• Snipped fresh chives
  
• Snipped fresh flat-leaf parsley
  






Instructions



1. In a 4-quart Dutch oven, combine White Chicken Stock or broth and chicken. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until chicken is no longer pink. Remove chicken from broth; cool slightly. Discard skin and bones. Shred chicken into bite-size pieces.
   
   
2. Return broth to boiling; add orzo. Return to boiling; reduce heat. Cook, uncovered, for 7 minutes. Meanwhile, wash asparagus; break off woody bases where spears snap easily. Cut asparagus diagonally into 1-1/2-inch pieces. Add asparagus to broth in Dutch oven. Cook 3 minutes more.
   
   
3. Stir Swiss chard, tomatoes, ham and shredded cooked chicken into Dutch oven. Heat through. Season to taste with salt and pepper.
   
   To serve, ladle into bowls and top individual portions with snipped fresh chives and parsley.
   
   Makes 6 servings.