Old Fashioned Chicken Soup
2 tablespoons olive oil1 Onion, chopped3 carrots, sliced 3 garlic cloves, chopped2 stalks celery, sliced 8 cups water2 chicken bullion cubes 1 chicken, quartered¼ cup chopped parsley 1 cup Orzo pastaSalt & Pepper Heat oil in a large heavy pot. Cook onion, garlic, celery and carrot for 2 minutes. Season chicken with salt and pepper and place in pot skin side down to brown, about 5 minutes. Cover with the water. Bring to a boil, then lower to a simmer and cook for 1 hour. Remove the chicken and let it cool before removing the meat from the bones, discard skin and shred meat. Return meat to pot and stir in parsley and Orzo (rice pasta). Cook for another 20 minutes on low heat.
