I have a husband home sick with a man cold today and that means two things: Nyquil and chicken soup.  I made a creamier chicken orzo soup last week, but today I wanted something a little brothier, but with enough substance to be our meal for the evening.

I found this wonderful recipe on A Dash of Sanity.  I modified it a bit (I did not make my own broth today and made it a bit brothier because that is how my husband likes it.) It was a wonderful soup that will definitely be added to my soup rotation.

The rain has been pounding down here in Seattle all day, so even for those of us who were not sick, it was the perfect weeknight meal.

Enjoy!

Ingredients:
1 tablespoon olive oil
1 large onion, diced
4 carrots, diced
4 stalks of celery, diced
5 cloves of minced garlic
1 red bell pepper, diced
1 potato, peeled and diced (I used a Yukon gold, you could use anything)
1 – 14.5oz can of diced tomatoes
1/2 cup fresh chopped Italian parsley
3 -32 oz boxes of chicken broth (you can use two for a less brothy soup)
1 whole chicken, cooked, chicken removed and shredded (I used a rotisserie chicken.)
1/4 lb of orzo pasta
2 bay leaves
1/2 teaspoon oregano
salt, pepper, chicken bouillon to taste

Directions:
In a large stock pot with a lid, heat your oil over medium heat.  Cook your onion, garlic, carrots, and celery until the onions are translucent.  Add the pepper and potato, and cook over medium heat for a few minutes more.

Add the tomatoes, parsley, broth, chicken, bay leaves, oregano, and seasoning to the pot.  Cover and simmer over low heat for at least an hour.  After an hour, add additional seasoning to taste.  Add the pasta about 20 minutes before serving.