Remains of rotisserie chicken (Bones and remaining meat)
Rosemary (2 branches)
2 medium carrots
2 medium stalks of celery
2-3 cloves of garlic
kosher sea salt
cup of orzo
Clean your chicken and submerge in a stockpot. Add 2 sprigs of rosemary. Turn on medium heat.
Strain the liquid from the stockpot (your broth). Discard the bones and skin, and season with pepper, garlic and Goya chicken bouillon.
While stock was cooking, poach your chicken breast in Goya chicken bouillon and 2 cups of water. remove from heat, allow to cool and then shred with your fingers.
Dice your onions and shallots. Add 2 tsp of butter or olive oil to the bottom of your stockpot and then add onions and garlic, cooking until clear and aromatic. Then add the reserved chicken stock, coined carrots, cleaned and coined parsnips, another sprig of rosemary and chicken. Turn on medium heat and cook to complete integration. Cook the orzo in a medium saucepan according to directions on the box, until just under al dente. Add the nearly cooked orzo to the cooking soup and leave on heat for 5-13 minutes more to allow for it to cook thoroughly in the soup broth. Remove the sprig from the soup and serve got and smiling...Flavanoids, what what...