Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.
Mix, then add orzo /risoni. Mix, then top with chicken.
Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.
Bake for 15 to 20 minutes, until orzo/risoni is just cooked – tender but still firm. (Note 1)
Remove from oven, drizzle the juice of remaining 1/2 lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.
HOMEMADE CHICKEN SOUP
Ingredients
2 split chicken breasts with ribs and skin on
2 chicken drumsticks with skin
1 yellow onion peeled and cut into quarters
1 head of garlic unpeeled and cut in half crosswise
6 carrots leaving 2 of them unpeeled and cut into halves, and the remaining 4 peeled and cut into 1/4 inch rounds
6 ribs celery two of them cut in half and the remaining cut into 1/4 inch slices
1 parsnip unpeeled cut into 3-inch chunks
1 bunch fresh Italian parsley
1 bunch fresh thyme
3 chicken bouillon cubes
2 bay leaves
1 tablespoon black peppercorns
1-2 tablespoons kosher salt
6 ounces extra wide egg noodles