Friday, February 5, 2010

Another Soup Recipe

I think because it's rainy & gloomy outside today, I'm in the mood to post another soup recipe today. This is one of our go-to comfort meals. It's easy to make and an unbelievably delicious twist on traditional Chicken Noodle Soup.

For the chicken, you can cook it at home, or purchase a rotisserie chicken from the grocery store. We usually use a store-bought rotisserie chicken because it's so easy-- and really affordable, too. While roasting your own chicken at home may save you a dollar or two, I haven't found that the taste of the soup is impacted at all using one versus using the other. So if you don't have the time (or interest) to roast your own, I say go for the store-bought version.

This recipe is from the Williams-Sonoma Weeknight cookbook my cousin gave me for Christmas a few years ago.

Chicken & Orzo Soup

Ingredients:

* 1 Tbs. unsalted butter
* 1 small yellow onion, finely chopped
* 2 carrots, thinly sliced
* 1 celery stalk, thinly sliced
* 2 Tbs. minced fresh marjoram (or you can use the dried marjoram from your spice rack)
* 8 cups chicken broth (two 32 oz. boxes of broth)
* 3/4 cup orzo, pastina or other small pasta shape
* 6 oz. baby spinach
* 3 cups cooked chicken, shredded
* Salt and freshly ground pepper, to taste
* 1/2 cup grated Parmigiano-Reggiano cheese

Directions:

Sauté the vegetables: In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 3 to 4 minutes. Add the carrots, celery and marjoram and sauté until the vegetables are softened, about 3 minutes more. Add the broth, increase the heat to medium-high and simmer for 5 minutes to blend the flavors.

Cook the pasta: Add the pasta to the simmering soup and cook until the pasta is al dente, 3 to 4 minutes, or according to the package instructions. Add the spinach and chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute. Season with salt and pepper.

Ladle the soup into bowls and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese at the table. Serves 4.

2 comments:

Kandice said...

This sounds yummy!!! I'll have to try it! But for the record, the difference isn't so much in the chicken, it's in the chicken stock when you roast it at home! :)

Kelly Lawson said...

ah yes... you and your chicken roasting! :)

Well. Because I know that the chicken stock DOES make a difference... I at least try to buy premium chicken stock whenever I'm making this recipe. I really can tell a difference in the taste. I made it with some less-than-best stock once, and it wasn't nearly as good.