This soup is hearty, pleasing, and perfect to warm your belly on a cold day. Not to mention kid-friendly! My daughter loved it!
- 1 medium yellow onions
- 4 carrots
- 1 Green pepper
- 4 celery stalks
- 3 Parsnip
- 1/2 can of Corn
- 3 cloves garlic
- 1 bunch fresh parsley
- 2 chicken Breast
- 2 cup chicken broth.
- 2 tsp salt divided
- 2 tsp black pepper divided
- 2 Tablespoon olive oil
- 3 cup Chicken Broth
- 3 cup Chicken bone broth*
- 1 cup cooked orzo (optional)
- 1 lemon
- Chop 1 medium yellow onions, 4 carrots, 4 celery stalks, 1 green pepper and 3 Parsnip. Mince 3 garlic cloves and fresh parsley to equal 1/4c.
- Season 2 chicken breast with 1 tsp kosher salt and 1 tsp ground black pepper. Place them into Crock-pot, add 3 tablespoon celery and onions. Cook them in high settings.
- Once the chicken is ready, strain the water and set aside. By using 2 forks, shred the chicken breast into pieces.
- Heat 2T olive oil in a large soup pot over medium heat.
- Add the chopped onion, green pepper, celery, parsnip, corn and carrot to the pot. Cook for about 5 minutes, until the vegetables are softened and just starting to get some color.
- Add the minced garlic and additional salt and pepper. Stir to combine and cook for 1 minute.
- Add 3 cups chicken bone broth, 3 cups chicken broth and remaining juice from the crockpot and add the chicken breast back into the soup. Bring to a boil, then reduce the heat to simmer for 15 minutes.
- If you are adding orzo in the soup, cook orzo accordingly and set aside.
- Stir in 1/4 cup rough chopped parsley and juice of 1 lemon.
- To serve, Scoop ½ cup of cooked orzo in the bowl and top it with the chicken soup and squeeze some lemon juice on top.