Thursday, January 16, 2020

Lemon Orzo Soup

An Ever Ready recipe updated: Lemon Orzo Soup with Chicken and Spinach

With a winter storm warning forecast for parts of the Midwest and rainy cool weather in parts of AZ- I do declare it's time for a warm up! 
Recipe serves 4. Use a rotisserie chicken as a time saver.
  • 3 large pieces of cooked chicken, shredded or diced chicken 
  • 1 cup each sweet onions, celery, carrots, diced
  • 2 garlic cloves, diced
  • 1-1/2 TB. olive oil
  • 1/2 tsp. each parsley, thyme, rosemary, tarragon
  • 1 container 48 oz. chicken broth (low sodium)
  • 3/4  cup dried orzo
  • 1 small-medium lemon (zest and juice)
  • 3 cups torn spinach leaves, stems removed
  • Salt and pepper to taste
  • Garnish: chopped fresh parsley and Parmesan cheese
  • Heat oil and saute carrots, celery, onion and garlic for 2 minutes. Then cover and sweat veggies on low, about 8 minutes. Uncover and add in spices, broth and orzo. Bring to a boil. Reduce heat and simmer just until orzo is al dente, about 5 minutes.
  • Season with salt and pepper, mix in lemon juice and zest. Add in cooked chicken pieces and  spinach leaves. Heat until spinach leaves are wilted.
  • Optional adding in 1/4 cup grated Parmesan cheese right before serving.
  • Since orzo will absorb liquid more broth may be needed to add to leftovers.
Suggested food pairings-fruit and cornbread
"I live on good soup,
not on fine words."
Moliere-French playwright, director, actor

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