Friday, October 14, 2011

Chicken & Orzo/Rice Stoup

I make soup a lot. At least once a week, and then usually again over the weekend. Since I have been on my perfect roast chicken quest, it has worked out nicely to have some leftover meat on the bone to make soup as a follow up meal. I should be making my own stock as well, but I havent gotten their yet. This recipe was such a score when I found it. I have made it about 2 dozen times in the last year. I just love the rice and orzo combo. It gives it that little something different and the hint of lemon makes it so fresh tasting. I used to add the fresh herbs to it, but the kids complain about the "spicy" stuff, so I have to leave the spices out until they get over their weird food aversions. SO now I have given you the 1-2 punch of recipes, go get yourself a chicken and you have 2 meals planned for next week

Chicken & Orzo/Rice Stoup
borrowed from Rachel Ray


2 Cups , white- or dark-meat chicken

1 tablespoon butter

1/3 cup orzo pasta

3/4 cup long grain white rice

6 cups chicken broth (32 ounces), divided

1 tablespoon extra virgin olive oil (EVOO )

I small onion diced

2 ribs celery from the heart, chopped into 1/4-inch pieces

1 carrot, peeled and chopped into 1/4-inch pieces

Salt and pepper

A few sprigs of thyme, finely chopped

A small handful of fresh dill, finely chopped

A small handful of fresh parsley, finely chopped

2 teaspoons grated lemon peel


In a large saucepan, melt the butter over medium heat. Add the orzo and cook, stirring often, until golden (BE CAREFUL IT CAN BURN FAST), 2-3 minutes. Stir in the rice, then add 2 cups chicken stock and bring to a boil. Lower the heat to low, cover and cook until the rice is tender, about 15 minutes. (Cooking the rice separately from the soup lets you add it to the liquid when you’re ready to eat so that it doesn’t overcook.)

In a medium size soup pot, heat the EVOO, one turn of the pot, over medium-high heat. Add the chopped onion, celery and carrot; season with salt and pepper. Cook until the vegetables are tender, about 5 minutes. Add the 4 cups chicken broth and bring to a boil. Stir in the thyme, dill, parsley and lemon peel.

To serve, pile the chicken and rice in bowls and top with the broth.

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