Wednesday, February 6, 2013

Soup for the Soul

A few Sunday nights ago I was craving soup and decided to cook this one. I honestly think the pictures of the soup enticed me the most, it just looks amazing doesn't it? This soup was the perfect thing on a cold night and it's light which is usually always much needed after the weekend. Saltines on the side are a welcome and necessary addition in my book as well.


via Tartelette

Lemon, Chicken & Orzo Soup slightly adapted from Tartelette

Serves 4 to 6

2 teaspoons olive oil
1 medium carrot, peeled and cut into fine matchsticks (or diced)
1 small celery stalk, diced
6 ounces boneless, skinless chicken breast
1/2 cup roughly chopped fresh kale
1 teaspoon chopped fresh oregano
1 cup whole wheat  orzo
salt and pepper
8 cups chicken broth 
Zest and juice of a lemon

Grated fresh Parmesan cheese 

In a large pot (4 quart or more), heat the olive oil over medium heat and add the carrot and celery 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 with a sprinkling of fresh grated Parmesan cheese.

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