Tangy Orzo Chicken Soup (Print Version)
# Ingredients:
→ Chicken & Base
01 -
Chicken breast without skin or bones (1¼ pounds)
02 -
Olive oil (2 tablespoons)
03 -
Lemon pepper spice mix
→ Dried Seasonings
04 -
Oregano flakes (1 teaspoon)
05 -
Basil flakes (1 teaspoon)
06 -
Parsley flakes (1 teaspoon)
07 -
Powdered mustard (1 teaspoon)
08 -
Dill weed flakes (½ teaspoon)
→ Soup Base
09 -
White wine, dry type (½ cup)
10 -
Butter (2 tablespoons)
11 -
Small yellow onion (1, cut into small cubes)
12 -
Carrots (¾ cup, cut into small cubes)
13 -
Celery stalks (2, cut into small cubes)
14 -
Garlic cloves (4)
15 -
Chicken stock (6 cups)
→ Finishing Elements
16 -
Spicy sauce (1 teaspoon)
17 -
Worcestershire sauce (1 teaspoon)
18 -
Thick cream (½ cup)
19 -
Raw spinach leaves (2 cups)
20 -
Grated fresh parmesan (½ cup)
21 -
Juice from one lemon (3-4 tablespoons)
22 -
Uncooked orzo pasta (¾ cup)
# Instructions:
01 -
Sprinkle chicken with lemon pepper, brown in olive oil about 3-4 minutes each side until golden brown. Let it sit 10 minutes, then cut into chunks
02 -
Pour wine into the same pan, let it bubble down 4 minutes until it's half gone. Drop in butter and veggies, cook till they're soft
03 -
Toss in all dried herbs, both sauces, and pour in broth. Let it reach a boil, then turn down heat. Add chicken back and simmer gently
04 -
In another pot, boil orzo in salty water following the time on the package
05 -
Stir in cream and cheese, then add spinach until it shrinks down. Take off heat and squeeze in lemon juice
06 -
Put orzo in each bowl first, then pour the hot soup over it
# Notes:
01 -
Always cook orzo by itself so it won't soak up all your broth
02 -
You can swap in 3 cups of leftover chicken if you're in a hurry
03 -
The spicy and Worcestershire sauces just boost flavor, they won't make it hot
04 -
Works great in a slow cooker too (6 hours on low setting)