For a change of pace on the old 'chicken noodle soup' standard, try using orzo pasta. It's small, like rice, and sure cooks up nicely with chicken.
1/2 cup chopped onion
1 tbsp butter
3 can (14-1/2 oz each) chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed cooked chicken breast
1/2 cup uncooked orzo pasta
1/2 tsp pepper
Minced fresh parsley to garnish
In a large saucepan, saute the onion in butter until tender. Add 1 can of broth, carrot and celery; bring to a boil. Reduce the heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce the heat; cover and simmer for 30 minute more or until the orzo and veggies are tender. Sprinkle with parsley.
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