Never thought I would see the kind of snow we had here in South Carolina the past two days! Nothing to do but to stay inside and try to stay warm. I will admit that I love looking out the window at the snow; but having grown up in Chicago, I was not too anxious to go out in it. One way to stay warm while dealing with the boredom, is to make a big pot of soup. Chicken soup really is good for the soul, especially during sub-freezing weather!
Chicken and Orzo Soup Recipe
(Serves 4)
Ingredients
1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 rib celery, peeled and diced
1/2 teaspoon kosher salt
3 cups cubed cooked chicken
1 bay leaf
1 sprig fresh thyme
5 cups chicken broth
fresh ground black pepper
1 cup orzo
4 cups baby spinach
2 tablespoons parsley, chopped, for garnish
Preparation
Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes.
Add the chicken, bay leaf, thyme, black pepper and broth to the vegetables, cover, and simmer for 10 minutes.
Add the orzo to the soup and cook until al denté, about 8 minutes.
Add the spinach and cook for an additional minute.
Remove bay leaf and thyme sprig. Ladle into warm bowls and garnish with fresh parsley.
1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 rib celery, peeled and diced
1/2 teaspoon kosher salt
3 cups cubed cooked chicken
1 bay leaf
1 sprig fresh thyme
5 cups chicken broth
fresh ground black pepper
1 cup orzo
4 cups baby spinach
2 tablespoons parsley, chopped, for garnish
Preparation
Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes.
Add the chicken, bay leaf, thyme, black pepper and broth to the vegetables, cover, and simmer for 10 minutes.
Add the orzo to the soup and cook until al denté, about 8 minutes.
Add the spinach and cook for an additional minute.
Remove bay leaf and thyme sprig. Ladle into warm bowls and garnish with fresh parsley.
