Recipe: Brodo di Pollo (Italian-style chicken soup using cooked chicken, leeks, tomato and pasta)

BRODO DI POLLO

8 cups chicken stock
1/2 of a (14.5-oz.) can Italian-style plum tomatoes, including juice
1 onion, peeled and studded with 4 to 6 cloves
2 small bay leaves (or 1 large)
2 cloves garlic, peeled
2 small leeks, white and green parts, washed well and cut in small pieces
1 tsp. dried sage
1 cup dried orzo (or other small pasta)
2 cups cooked chicken, in bite-size pieces
Salt and pepper to taste

In a large pot or Dutch oven, combine stock, tomatoes, onion, bay leaf, garlic, leeks and sage. Bring to a boil, lower heat and simmer, partially covered, for 30 minutes.

In a saucepan, cook orzo in boiling, salted water about 7 to 8 minutes, or until tender. Drain well.

Stir orzo and chicken into soup and heat through. Taste and add salt and pepper. Discard onion and bay leaves before serving.

Makes 6 to 8 servings
Source: The Whole World Loves Chicken Soup by Mimi Sheraton