Chicken Soup with Orzo

Ingredients

• 2 tablespoons teaspoons basil dried fresh chopped
• 1  bay leaf 
• 1 tablespoon peppercorns black
• 1 cup carrots chopped
• 1.5 cups carrots sliced
• 1 cup celery chopped
• 1 cup celery diced
• 3 pound chicken pieces 
• 1 medium onion cut into 8 wedges
• 0.5 cup orzo pasta) (rice-shaped uncooked
• 0.8 teaspoon salt 
• 3 quarts water 
• 1 teaspoon or dried fresh chopped
• 1 teaspoon or dried fresh chopped

Equipment

• bowl
• pot
• sieve

Directions

1. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat.
2. Combine chicken and 3 quarts water in a stockpot; bring to a boil.
3. Add the onion, chopped carrot, chopped celery, and peppercorns; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.
4. Remove the chicken from broth, reserving broth; cool.
5. Remove chicken from bones; cut meat into bite-size pieces. Strain chicken broth through a sieve over a bowl; discard solids.
6. Add enough water to broth to measure 10 cups; pour broth mixture into stockpot.
7. Add sliced carrot, diced celery, basil, oregano, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
8. Add chicken and orzo; cook 8 minutes or until pasta is done.