For some unknown reason, I like to make soup in windy weather. This training can go back to youth considering the fact that my mother regularly made soup. His Manhattan Clam Chowder was particularly good. Anyway, I remember when she chose to make chicken soup in her new weight cooker. The mother had not gotten used to this new device and shockingly unloaded the valve too soon.

Chicken and beef climbed to the roof, a reality my father never let her ignore. I remember the skeptical look everywhere when this happened. In case I'm reviewing, we needed to replace some of the roof tiles.

My chicken soup is not made in a pressure cooker. I just use a large jar with a top that I found at a discount store. This formula starts with the basic soup ingredients - onions, celery and carrots. Despite the fact that I cook occasionally, Brussels is growing, the market had an exclusive on them, so I bought a few. This cabbage-like green vegetable adds extra flavor to the soup.

For shade, I include a container of unsalted diced tomatoes in juice. For flavor, I include garlic and oregano. You can also include dried basil.

Although the leftover chicken is one of the fixings, it tends to get overlooked for a vegan twist on the formula. Vegetable broth can replace chicken broth. As for pasta, any little one will do, for example, slices, shells or cut spaghetti. You might be tempted to toss the pasta into the soup without estimating, it's anything but a smart thought. Rather than soup, you'll end up with strup, a combination of soup and stew.

Remember that pasta continues to absorb moisture in the refrigerator, so you may need to include water when reheating the soup. Chicken-Vegetable Soup with Orzo and Oregano is dinner in a bowl. Serve it with your favorite saltines, hard hits, French bread or flatbread.
Bindings

1 tablespoon olive oil

1 medium yellow onion, sliced

1/2 cup celery, chopped

1 cup baby carrots

2 cups Brussels sprouts, divided

1 container (32 ounces) unsalted chicken broth (or vegetable soup)

1 can (14.5 ounces) diced tomatoes in juice

1 can (14.5 ounces) water

2 solid forms of chicken broth

1/2 cup orzo (rice-shaped pasta)

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Technical

Pour the olive oil into the pot. Include the onion and cook until translucent, about five minutes. Include celery, carrots and sprouts. Cook five more minutes. Include every exceptional fix, spread, and heat to boiling point. Reduce heat and simmer for 20 minutes or until vegetables are tender. Garnish with ground cheddar and Parmesan cheese whenever desired. Makes 8 servings.