Not only tasty but results in a gorgeous vibrant colored broth! Veggies are blended into the broth after being cooked so you have minimal chopping to do and less whining from picky eaters :)
8 cups water or chicken broth (or ½ and ½)*
1 small to medium onion (whole, peeled)
2 carrots, peeled and cut into a few pieces
2 celery ribs, cut in half
3 cloves garlic
1 teaspoon salt
2 small to medium chicken breasts or 1 extra large (or 1 large split chicken breast)
¾ cup orzo or equivalent of small noodles (or 2 peeled and cubed potatoes)
Herbs and seasoning to taste**
Add everything (expect pasta and herbs) to large pot on stove or slow cooker or to electric pressure cooker (on low/med saute or slow cook setting). Bring to simmer and skim foam top if fat from chicken accumulates. Let simmer for at least 40 minutes, covered, or until vegetables are soft and chicken shreds easily.
Remove chicken and shred. Remove vegetables and add to blender with 1-2 cups of the broth. Blend until completely smooth (or use immersion blender). Add back to pot and stir. Add chicken and stir. Bring back to simmer and add orzo or pasta of choice. Simmer until tender (about 9-11 minutes for orzo)
Season with salt and pepper to taste.
*When I used all water I had to add 2 teaspoons of Tones Chicken Base for added flavor
**I added ½ teaspoon dried oregano and ¼ teaspoon dried cilantro. You can add whatever herbs you want!
Slightly adapted from https://www.themodernnonna.com/hidden-veggie-chicken-soup/
