Chicken & Orzo Soup
Chicken & Orzo Soup
I haven't blogged in a while for a lot of reasons.
But now that we are quarantined I thought I should
start back up and blog about some of the
things I have been cooking. I'm not even
sure where I got this recipe but I've been making it
for years. I think making soup is one of the most satisfying
things to make and this recipe is no exception. If you don't have all
the fresh herbs right now, feel free to subsitute with dry. But,
when you can get back to the store make it with fresh herbs.
It's so much better that way. You can also simplify it by using a rotisserie chicken.
Ingredients
2 Tablespoons olive oil
1 Pound chicken breasts
3 cloves garlic-minced
1 yellow onion-diced
3 carrots-peeled & diced
2 stalks celery-diced
6 cups chicken stock
1 teaspoon fresh thyme
2 bay leaves
1 lb orzo
1 sprig of fresh rosemary
Zest and juice of 1 lemon
Salt & Pepper
Directions
In a large stock pot heat the olive oil. Add onion, celery, carrots and season with salt and pepper. Stiring and cooking until tender. About 3-5 minutes. Add minced garlic, thyme, bay leaves and sprig of rosemary and stir. Next, add the chicken stock.
Cut the chicken into 3-4 pieces and add to the soup. Bring to a boil and let simmer for about 30 minutes. Meanwhile cook orzo according to the package directions in a seperate pot, drain and drizzle with olive oil to prevent it from sticking and set aside.
Once the chicken is cooked through after about 30 miniutes, remove from soup and shred with two forks. Return chicken to the soup. Remove bay leaves and rosemary steam. Add zest and juice of the lemon. Taste and season with salt and pepper.
To serve add the orzo to a bowl and top with the soup.
Note: I like to cook my noodles seperate and store leftovers seperate. It keeps it from soaking up all the broth and overcooking the noodles.
1 Pound chicken breasts
3 cloves garlic-minced
1 yellow onion-diced
3 carrots-peeled & diced
2 stalks celery-diced
6 cups chicken stock
1 teaspoon fresh thyme
2 bay leaves
1 lb orzo
1 sprig of fresh rosemary
Zest and juice of 1 lemon
Salt & Pepper
Directions
In a large stock pot heat the olive oil. Add onion, celery, carrots and season with salt and pepper. Stiring and cooking until tender. About 3-5 minutes. Add minced garlic, thyme, bay leaves and sprig of rosemary and stir. Next, add the chicken stock.
Cut the chicken into 3-4 pieces and add to the soup. Bring to a boil and let simmer for about 30 minutes. Meanwhile cook orzo according to the package directions in a seperate pot, drain and drizzle with olive oil to prevent it from sticking and set aside.
Once the chicken is cooked through after about 30 miniutes, remove from soup and shred with two forks. Return chicken to the soup. Remove bay leaves and rosemary steam. Add zest and juice of the lemon. Taste and season with salt and pepper.
To serve add the orzo to a bowl and top with the soup.
Note: I like to cook my noodles seperate and store leftovers seperate. It keeps it from soaking up all the broth and overcooking the noodles.
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