This wonderful chicken soup recipe and photos was shared with my by ,
Food Stylist and Photographer, of Redding, CA.
Karen says, "I like to make this delightful and comforting soup in the morning. The house
smells wonderful and the flavors just get better."
Orzo and Chicken Soup with Rosemary and Lemon
Soup & Stew,
Yield: 5 to 6 servings
Prep time: 15 minutes
Cook time: 1 hour
3 tablespoons extra-virgin
olive oil leaves
2 stalks celery with leaves, diced
1 small shallot, diced
garlic cloves cloves, diced
Pinch saffron threads
1/2 teaspoon dried thyme leaves
1 to 2 teaspoons chopped fresh
7 cups homemade chicken stock/broth or a good-quality store bought chicken stock
1 cup dry white
wine (I use dry vermouth)
1/2 cup Greek Orzo pasta*
1 cup frozen corn
2 cups shredded cooked chicken breast**
1/4 cup chopped flat leaf parsley
juice from 1 lemon
salt or sea salt and freshly-ground
* It is a pasta shaped like grains of rice.
** If using frozen chicken breasts, cook the chicken in 4 cups of the chicken stock, adding a bay leaf
if desired. This enriches the stock and adds flavor to the chicken.
In a Dutch oven or soup pot over medium-low heat, add olive oil and heat. Add
celery, shallot, onion, garlic, saffron, thyme, and rosemary; cook, stirring
occasionally, until the vegetables begin to soften. Add the chicken stock and
wine and bring just to a boil; add the orzo pasta and reduce heat to low; stir
and simmer approximately 9 minutes until the orzo is cooked to al dente.
Add the corn and shredded chicken; stir and heat until heated through.
Just prior to serving, add the chopped parsley, lemon juice, lemon zest, salt,
and pepper. Taste and adjust seasonings to your taste.
Makes 5 to 6 servings.