Wednesday, November 9, 2016

Chicken Orzo Soup

Why, yes I did take a photo of my leftover soup that I ate at work with a plastic spoon, under florescent light and you know what, I'm not even worried about it because this soup is that comforting. I usually fuss and stress about not having the time to photograph food the way I want to for the blog but I have decided today that it's more important to share the recipe than have a great picture. This time of year, whether you have the sniffles, daylight savings blues, or are just in need of comfort after the latest election results, this is the soup for you. There is nothing quite like a big bowl of steaming hot, delicious soup to make you feel better, in body and soul.  I hope you give this recipe a try and that it brightens your day a little or makes you feel warm and comfortable!

Chicken Orzo Soup

1/2 cup carrots, diced
1/2 cup leek, diced
1/4 cup red bell pepper, diced
1 tbsp butter
1 tbsp flour
2 cups cooked, cubed chicken (recipe below)
6 cups chicken broth
1 tbsp soy sauce
Salt and pepper, to taste
1 cup Orzo pasta, cooked separately

Step 1: In a large heavy bottom pot melt the butter over medium high heat. Add the vegetables, season with salt and pepper, and sautee for 3 to 5 minutes, stirring frequently. Stir in the flour, cook for about one minute and then add the chicken broth and soy sauce.
Step 2: Bring the soup to a boil, reduce heat to medium-low, add the cooked chicken,  and simmer for about 15 minutes.
Step 3: While the soup simmers, bring a pot of water to a boil and cook the Orzo pasta according to your package directions to al dente. Drain the Orzo and add it to the soup immediately before serving. Don't cook the Orzo in the chicken broth because your soup will be very starchy.
Step 4: Check the soup's seasoning, serve in warm bowls and enjoy!

Chicken recipe (optional, can use any leftover or rotisserie chicken):
Place 4 to 5 boneless chicken breast tenders in an oven safe dish and season to your liking (salt, pepper, poultry seasoning, etc). Cover the dish with foil and bake at 400F for 20 minutes or to until an internal temp of 165F.

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