Speedy Chicken Chow Mein Soup

4 chicken thighs
1 large onion, sliced
4 large stalks celery, sliced
1 roasted red bell pepper
1 small can mushrooms
4 cloves garlic, minced
1 large can chow mein veggies chop suey veggies
16 oz box Barilla orzo
1 32 oz box chicken stock or broth
8 cups water
2 Tbsps corn starch
1 tsp salt
1/2 tsp black pepper

Place chicken thighs in a dutch oven and cover with water.(8 cups) Add salt, pepper, onions, garlic, and celery. Simmer until done about 45 minutes. Remove chicken to cool and add boxed chicken stock (leaving out about 3/4 cup of stock) to pot and bring to a boil. Next add orzo to cooking stock and boil approximately 9 minutes. While orzo is cooking, debone and skin thighs and dice. Add chicken, chowmein veggies, mushrooms, chopped roasted red bell pepper, garlic and ginger. Mix cornstarch and broth and add into soup. Makes 8 2-cup servings. This may be topped with sliced green onions or chow mein noodles and soy sauce but be sure to add in the extra calories.

Number of Servings: 8

Recipe submitted by SparkPeople user 4PJMAC.