Green Chile Chicken Soup

• 8 cup Water
• 1 1/2 lb Skinless, boneless chicken thighs
• 1 tbsp Oregano
• 1 pinch Rosemary leaves
• 1 Salt
• 3 clove of garlic minced (or 2 tablespoons of jarred garlic)
• 1/2 Roughly chopped small-med yellow onion
• 8 oz Dry orzo pasta (cooked)
• 1 Chopped NM green chile (fresh/frozen is best, canned is pickled so it might taste different)

1. Bring chicken to a low boil in 8 cups of water.
2. Add spices and salt.
3. Cook orzo pasta according to the directions, then drain, toss with olive oil and set aside.
4. When chicken is nearly done cooking, add garlic and onions.
5. Once chicken is fully cooked, remove pieces from broth and roughly chop or shred.
6. Once chopped, add chicken back to broth.
7. Add green chile (the amount of green chile is up to your spice tolerance).
8. In serving bowl, add chicken and broth, and a scoop of cooked orzo.
9. Enjoy!

water, chicken thighs, oregano, rosemary, salt, clove of garlic, onion, orzo pasta, green chile

Taken from cookpad.com/us/recipes/345068-green-chile-chicken-soup (may not work)