Basil, Chicken & Orzo Soup

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  1 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(55g)
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  2 Celery(80g)
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  2 Carrots(122g)
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  3 Garlic(9g)
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  8 cup Low Sodium Chicken Broth
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  2 cup Chicken Breast, Grilled
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  2 2 bay leaves
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  Sea Salt And Fresh Cracked Pepper, To Taste (I Used Lots!)
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  5 Basil, Fresh(3g)
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  1 cup Pasta, Orzo, White, Dry

Instructions

1. 1Dice the onion, celery, and carrots into uniform ½-inch pieces. Mince the fresh garlic. Set aside.
2. 2Heat the olive oil in a large Dutch oven or soup pot over medium-high heat for 1–2 minutes until shimmering. Add the onion and cook for 2–3 minutes, stirring occasionally, until softened and translucent.
3. 3Add the celery, carrots, and garlic to the pot and cook for 1–2 minutes over medium-high heat, stirring constantly, until fragrant.
4. 4Pour in the low sodium chicken broth, add the bay leaves and cooked chicken breast, and bring to a boil over medium-high heat (2–3 minutes). Reduce heat to medium-low and simmer for 15–20 minutes until the vegetables are tender.
5. 5Increase heat to medium-high and return the soup to a rolling boil. Add the dry orzo pasta and cook for 8–10 minutes, stirring occasionally, until the pasta is al dente (tender with slight firmness when bitten).
6. 6Remove from heat, discard the bay leaves, and stir in the fresh basil. Taste and adjust seasoning with salt and pepper as needed.
7. 7Divide the soup evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.
8. 8To serve, reheat in a pot over medium heat for 5–7 minutes, stirring occasionally, until warmed through to 165°F.