1.5lbuncooked chicken breast(diced into bite-size pieces)
2large carrots(peeled and diced)
1parsnip(peeled and diced)
1.1lbfrozen peas
5teaspoonVegeta seasoning
½teaspoonsalt(more if needed)
13cupswater
½cuporzo
5tablespoonsour cream
a squeeze of fresh lemon juice(to individual serving)
Instructions
Add oil and onion to a large soup pot and sauté on medium-high heat for 5 min.
Add chicken and 3 teaspoon of Vegeta seasoning and mix until well combined. Add 1 cup of water and simmer for 10 min.
Add peas, carrots, parnship and 2 teaspoon of Vegeta seasoning, and ½ teaspoon salt. Add 12 cups of water and bring the soup to a boil.
Cover the soup (lid slightly ajar) and reduce the heat to medium and simmer for 45 min.
Stir in the orzo and cook for another 10 minutes. Stir it often because orzo tends to stick to the bottom of the pot.
Remove from heat and add sour cream. Mix gently, so the sour cream does not dissolve completely, and some bite-size pieces are left. Add more salt if needed. Serve immediately. Add a squeeze of lemon juice to individual servings.
Notes
Add more water (and seasoning - if needed) to the leftovers as the orzo soaks it up.
Heat up the leftovers on the stove and add more sour cream if preferred.