Lemon, Chicken and Orzo Soup – Tartelette
Lemon, Chicken and Orzo Soup
It looks like the bout of bronchitis going around town has find a way to sneak into our house and beat me to pulp. Or at least it feels like it. I can’t complain though. We each get sick about once a year and thankfully not at the same time. That would be miserable for everyone around us…and we would drive each other crazy.
While B. tends to crave fruits and juice when he is sick, I tune in to hot, energizing, shock-full-of-good-for-you ingredients soups. As soon as I feel I am about to get sick, and it always settles on my throat and chest, I make a huge pot of chicken broth and creates a couple of soups to have on hand. I may feel like a lion is coughing up a storm in my bronchi but at least, I have hot and nutritious liquids to navigate through it.
And it’s good for the soul too. Which always makes one heal faster.
Taking the next couple of days off and staying under the cover to get better.
Lemon, Chicken & Orzo Soup:
Serves 4 to 6
2 teaspoons olive oil
1 medium carrot, peeled and cut into fine matchsticks (or diced)
1 small celery stalk, diced
1 small onion, finely chopped
6 ounces boneless, skinless chicken breast
1/2 cup roughly chopped fresh spinach
1 teaspoon chopped fresh oregano
1 cup gluten free orzo
salt and pepper
8 cups chicken broth (or water if you prefer)
Zest and juice of a lemon
In a large pot (4 quart or more), heat the olive oil over medium heat and add the carrot, celery and onion pieces. Cook for about 3 minutes, stirring occasionally. Add the chicken breast, the spinach, oregano, orzo, broth and season with salt and pepper. Cover and bring to a boil. Reduce the heat to low and simmer, half covered for about 30 minutes or until the orzo is al dented.
Remove the chicken breast from the soup. Let cool enough to handle and shred it into pieces. Return the shredded meat to the pot. Add the lemon juice and zest, stir and serve.
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