Recipes:
## **Chunky Chicken Soup**
**Serves 6**
---
### **Ingredients**
* 1 pound skinless chicken pieces
* 2 (4.5-ounce) cans chicken broth
* 2 cups water
* 2 tablespoons vegetable oil
* 2 medium carrots, sliced
* 1 turnip, chopped
* 1 medium onion, sliced
* 1 clove garlic, minced
* 1/2 teaspoon dried thyme
* 1 teaspoon salt
* 1 cup frozen mixed vegetables
* 1 1/2 cups orzo
---
### **Make Ahead**
You can prepare the soup, except for the orzo, up to **24 hours** ahead. Cook the orzo in the soup just before serving.
---
### **Variation**
For extra vitamins, add **1/2 cup shredded fresh spinach leaves** to the soup during the last **5 minutes** of cooking.
---
### **Directions**
1. Combine chicken, broth and water in a medium pot over high heat.
Bring to a boil; skim foam. Reduce heat to medium-low.
Cook until chicken is cooked through, about **20 minutes**.
2. Remove chicken from pot. Cool slightly. Pull meat from bones; cut into large chunks.
Discard bones. Return chicken meat to pot. Reduce heat to low.
3. Meanwhile, heat oil in a medium skillet over medium-high heat.
Add carrots, turnip, onion, garlic and thyme.
Cook until vegetables are tender, about **10 minutes**.
4. Add salt and frozen vegetables to pot. Bring to a boil over medium-high heat; add orzo.
Cook until orzo is tender, about **10 minutes** longer.
Ladle soup into individual bowls.
---
### Make It Quicker
Use broken pieces of angel hair pasta instead of orzo to shave **5 minutes** off the overall cooking time.
