There is a cloud of sickness resting over our house. Poor little C has a virus, which, through his lovely, slobbery, open-mouthed baby kisses, he has passed on to me. As a result, our throats are sore, our noses are stuffy, and only one recipe will do the trick.
Chicken soup.
Although I've made quite a few different chicken soup recipes through the years, I wanted to try this one out since I'm making my was through the Dinner: A Love Story cookbook. It was very good and very easy to assemble. All of us loved it, and it made plenty for dinner and leftovers for the week! I'd love to say more about it, but I'm foggy and need to get to bed. So here it is!
You need:
1 large onion, chopped
3 carrots, peeled and chopped
3 stalks celery, peeled and chopped
salt and pepper to taste
2 tbsp. olive oil
1/2 c. white wine
6 c. chicken stock
2 c. water
1 1/2 lb. chicken breasts, boneless, cut into 4 in. chunks
Parmesan cheese rind
1 1/2 c. orzo
1/4 c. fresh parsley, chopped
Parmesan cheese, for serving
In a large pot over medium-low heat, saute the onions, carrots, and celery. in the olive oil. Salt and pepper to taste. Cook for 12 minutes or until beginning to soften. Add the wine and turn up the heat to high. Continue to cook until all of the liquid has reduced. Add the stock and bring to a boil. Add the chicken and rind. Bring the soup back to a boil. Reduce the heat to low and simmer for 30 minutes. After the chicken is completely cooked through, use two forks to shred the chicken while still in the pot. Bring back to a boil and add the orzo. Cook for 10 minutes or until al dente. Remove the rind, season with salt and pepper and serve with parsley and Parmesan cheese.
Inspired by Dinner: A Love Story
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