Chicken noodle soup gets a seasonal make-over with butternut squash, orzo pasta, fragrant herbs and sweet leek.
- 1 cup orzo (dry)
- 3 cloves garlic, minced
- 3 carrots, diced
- 1 leek, diced (white and light green parts only)
- 3 stalks celery, diced
- 3 tablespoons fresh sage, chopped
- 1 teaspoon fresh or dried thyme
- 2 fresh or dried bay leaves
- 8 cups organic, free-range chicken broth
- 4 cups butternut squash, peeled and roughly chopped (from about a 2.5–3 lb squash)
- 2 cups shredded rotisserie chicken
- olive oil
- salt + pepper
- Cook one cup of dry orzo until al dente. Drain, rinse with cold water and set aside.
- Heat olive oil in a large stock pot and stir in chopped leek, garlic, carrot and celery. Season with salt and pepper. Cook until the vegetables are softened but not browned, about 7 minutes.
- Stir in chopped sage, bay leaf and thyme and cook about 30 seconds until fragrant.
- Add chicken stock and chopped butternut squash.
- Cook soup until the vegetables are soft and the butternut squash is tender, but not breaking down, about 20 minutes.
- Stir in cooked orzo and chicken and discard bay leaves. Serve immediately, garnished with fresh sage. Enjoy!