Creamy Chicken Orzo Soup

1 stewing chicken (5-6 pounds), cut into 8 or 9 pieces (see note)

3-4 quarts cold water

3 ribs celery, cut in thirds

1 large onion, quartered

Salt and pepper to taste

Chicken soup base or chicken bouillon cubes, optional

1 tablespoon dried parsley

¼ cup butter

½ cup flour

8-16 ounces orzo, par-cooked

French bread slices (one per bowl of soup)

Olive oil

1-2 tablespoons shredded mozzarella or Cheddar per bread slice

Place chicken in large soup kettle and add enough of the cold water to cover. Bring water to a boil; skim off scum. Add celery, onion, salt and pepper. Cover and simmer 2 to 3 hours. Taste every 30 minutes, adjust seasonings.

When chicken is tender, transfer to work surface. Remove skin and bones, dice and set aside.

Strain broth into large bowl; discard vegetables. In the empty pot melt the butter and whisk in flour over medium heat, whisking constantly until mixture is bubbly. Do not brown. Add small amount of hot soup to the pot and stir until smooth. Add remaining soup and bring to a low boil, stirring until soup thickens. Add chicken and cooked orzo. Simmer slowly, covered, 30 minutes.

In the meantime, heat oven to 450 degrees. Brush desired number of bread slices with olive oil, top with cheese. Toast on cookie sheet 8-10 minutes or until bread is crunchy and cheese melted. Serve on top of soup portions.

Serves 12 to 16.

Cook's note: Make sure to purchase a stewing chicken, as opposed to a roasting chicken.