Ingredients
2
tablespoons butter or margarine
1
small onion, finely chopped (1/4 cup)
2
medium carrots, thinly sliced (1 cup)
3
medium parsnips, peeled and sliced (1 cup)
1
medium leek, sliced (2 cups)
7
cups ready-to-serve chicken broth
1
cup uncooked orzo or rosamarina pasta (6 ounces)
2
cups shredded cooked chicken
2
tablespoons chopped fresh or 2 teaspoons dried dill weed
1/2
teaspoon salt
Preparation
Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips and leek in butter about 5 minutes, stirring occasionally, until carrots are tender.
Stir in broth and pasta. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.
