Instructions: Original recipe used a 3 lb chicken...I used the thighs... you could use whatever you wanted but the counts will be different then what I have listed below.

If using a whole chicken: Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat.

If using parts: Combine chicken and 3 quarts water in a stockpot; bring to a boil. Add the onion, chopped carrot, chopped celery and peppercorns; bring to a boil. Partially cover, reduce heat and simmer 1 hour.

Remove the chicken from broth, reserving broth; cool. Remove chicken from bones; cut meat into bite-size pieces. Strain chicken broth through a sieve over a bowl; discard solids. Add enough water to broth to measure 8 cups; pour broth mixture into stockpot. Add sliced carrot, diced celery, basil, oregano, salt and bay leaf; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add chicken and orzo; cook 10 minutes or until pasta is done.

This is wonderful!! Made this again and it is even better when the broth is not as thin tasting ... used 8 C of water rather then the original 10.

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