Chicken, Carrot and Orzo Soup

Instructions

1. 1

   Cut the carrot into small dice, about 4 mm across, and cut the purchased fully cooked chicken into small bite-sized pieces. All timings below use a 1000-watt microwave at full power (100%). In a lower-watt microwave, extend each heating stage in 30-second intervals, using the tenderness and temperature checks below.

2. 2

   Put the carrot, ready-to-use broth, olive oil, parsley and pepper into a wide 1.2-litre microwave-safe bowl. Cover with a vented microwave-safe lid. Microwave for 4 minutes in two 2-minute intervals, stirring and rotating the bowl between intervals. The broth should be bubbling; extend in 30-second intervals if necessary.

3. 3

   Stir in the dry orzo. Replace the vented cover and microwave for 8 minutes in 2-minute intervals, stirring thoroughly across the bottom and rotating the bowl after each interval. Keep the cover slightly ajar so steam can escape. The orzo should be almost tender.

4. 4

   Stir in the chicken. Cover with the lid vented and microwave for 2 minutes in two 1-minute intervals, stirring and rotating between intervals, until the orzo is tender and the soup is steaming throughout. If needed, continue in 30-second intervals.

5. 5

   Cover and let stand for 3 minutes. Stir, then check the chicken pieces and soup in several places with a food thermometer: all must reach 165°F/74°C. If any reading is lower, microwave in 30-second intervals, stirring between intervals, then repeat the covered 3-minute stand and temperature check. Open the lid away from your face.

6. 6

   Keep the chicken and opened broth refrigerated at 40°F/4°C or below until needed, and refrigerate any leftovers within 2 hours.