Chicken Soup With Orzo

• 4 lbs chicken
• 1 lb chicken back, and wings
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 2 onions, chopped
• 6 sprigs flat leaf parsley
• 6 black peppercorns, whole
• salt
• 8 ounces orzo pasta, cooked

1. Rinse the chicken and chicken parts.
2. Set aside giblets for another use.
3. Place chicken and chicken parts in a 6-quart pot.
4. Add cold water to cover and bring to a simmer over medium heat.
5. Reduce the heat to low and cook 30 minutes.
6. Skim off foam and fat that rises to the surface.
7. Add vegetables, parsley, peppercorns and salt to taste.
8. Simmer 1 1/2 hours or until chicken is tender.
9. If needed, add more water to keep the chicken submerged.
10. Remove the chicken from the pot and set the pot aside.
11. Discard skin and bones.
12. Cut chicken into bit-sized pieces and return to pot.
13. Reheat gently.
14. Add orzo and serve hot.
15. Season with salt and pepper.

chicken, chicken back, carrots, celery, onions, flat leaf parsley, black peppercorns, salt, orzo pasta

Taken from www.food.com/recipe/chicken-soup-with-orzo-197236 (may not work)