cookingwithcandi posted: " I literally started this soup at 5 p.m. and app. one hour later I was eating it. Now that's always a good thing in my book. Usually I slow cook my broth etc. and it takes hours ( Homemade Chicken Soup ) but this time there was no tim" Cooking with Candi
I literally started this soup at 5 p.m. and app. one hour later I was eating it. Now that's always a good thing in my book. Usually I slow cook my broth etc. and it takes hours ( Homemade Chicken Soup ) but this time there was no time, I wasn't feeling great and wanted that homemade flavor without all the work . You can certainly cook your own chicken if it works out for you time wise. This would also be perfect with leftover chicken. I bought a rotisserie chicken and this is what I did. For those of you who saw it on Instagram and Facebook--this one's for you. One more little thing, the fresh dill is the secret ingredient and gives it that wonderful layer of flavor, don't skip it. I also squeezed fresh lemon into each bowl of soup , this added yet another wonderful layer of flavor to this soup. This is also a fairly low-calorie soup because whole soup is made with only 1/2 cup of orzo and it was plenty. I used these vegetables this time but feel free to add parsnips, mushrooms, kale or any other veggies you like.
Ingredients:
1 Rotisserie Chicken, skin removed and shredded .
1 tablespoon olive oil
1 leek, white and pale green parts only, halved lengthwise, then sliced crosswise about 1/2" thick
2 stalks celery, sliced into 1/2" thick slices (app.)
2 large carrots cut into 1/2" rounds. I found beautiful organic baby carrots and used them, it's about 2 large carrots but feel free to use a little more or less.
1/2 cup of orzo
6 - 8 cups chicken broth, if you have homemade broth/stock good for you and use it. If not the box ones are awesome. Low-Sodium is good here if you're concerned about the salt.
Kosher Salt and Freshly Ground Black Pepper
app. 1/4 cup of chopped fresh dill
*Lemon halves for serving
Directions:
Heat olive oil in a large heavy pot over medium heat. Add the leek, celery and carrots. Cook veggies, stirring often, until vegetables are soft, 10-15 minutes. I threw a little salt and pepper in to vegetables during this period, you can taste for salt and pepper again.
Add 6 cups of chicken broth and bring to a boil. Then lower to a simmer for about 20 minutes, just till carrots are soft.
After about 20 minutes, I added 1/2 cup of orzo and cooked for 8- 10 minutes. Taste for Salt and Pepper. I added another 2 cups of broth after the orzo cooked. If you need more broth prior to this you can easily add before the orzo as well.
I then added the shredded chicken and dill and I also added a bit more of the chicken stock at this point since broth cooked down a bit. You can always add a little water if you've run out of broth. I heated soup a bit more and served with lemon halves, squeezing a bit of lemon into each bowl of chicken soup before serving.
this was last night's soup and I obviously didn't have fresh Dill in the house which I missed but wanted to make this soup and had all other ingredients -- sometimes this happens and it was totally delicious and no one missed the Dill but me.
No comments:
Post a Comment