Homemade Chicken Vegetable Soup

Love this soup recipe ... it's not too time-consuming to make and usually provides a couple of meals. Comfort food at its best.

Homemade Chicken Vegetable Soup

2 – 3 boneless and skinless Chicken breasts (cut into bite-size pieces)

1 teaspoon Olive Oil

4 stalks Celery, sliced on diagonal

1 medium Onion, roughly chopped

4 Carrots, cut in thin slices

1 package sliced Mushrooms, chopped

1 Tablespoon Parsley Flakes

1 teaspoon dried Thyme

1 teaspoon dried Rosemary

½ teaspoon freshly Ground Black Pepper

1 teaspoon Balsamic Vinegar

1 cup Orzo (wheat preferred)

64 ounces Chicken Broth (low-sodium, fat free)

Heat olive oil (or use spray oil) in sauté pan and add chicken, cooking until no longer pink. Remove from heat and set aside.

Place celery, onions, carrots, and mushrooms into a large pot. Add just enough broth to cover. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in the remaining broth, spices, and balsamic vinegar. Bring to a boil and add orzo. Cook until pasta is tender and then stir in chicken. Reduce heat to medium and simmer until chicken is heated through.

Serves 6

Notes:  I often add a handful of chopped spinach at the end when adding the chicken. Will probably need to add more broth to leftover soup as pasta soaks up the moisture.