GOOD SOUP!
Okay. So soup szn is coming to an end (cue my tears)…or is it?
NOT IN THIS HOUSE. Every season is soup szn around here. Hearty soups, comforting soups, light soups, cold soups, I could go on forever. I’ll spare you my mile long list of everything I love about soup and just say this: making soup is often simple, quick, requires few ingredients and is more comforting and satisfying than any steakhouse dinner or pizza delivery. I SAID WHAT I SAID.
As the days get longer and temperatures creep up in what we on the east coast affectionately refer to as Fool’s Spring, I find myself still craving soups, but lighter, brighter seasonal options. Enter this bright, lemon-y chicken soup with orzo and fresh spinach. It takes 30 minutes to make and is guaranteed to make you happy because LEMONS. So crank up the tunes, break out your stock pot and LET’S GOOOOO!
Here’s what you need:
8 cups of chicken stock (I use low sodium because I like to control the seasoning)
2 shallots, minced
4 cloves of garlic, minced (we all know you measure garlic with your heart, so you do you)
1/4 cup of white wine (optional, but delicious if you have it on hand…I use Sauvignon Blanc)
4 boneless, skinless chicken breasts (you can easily sub in chicken thighs or tenderloins)
1 lemon
16 oz. of orzo pasta (honestly, any small pasta will do, I just happen to like orzo)
ALL THE SPINACH, roughly chopped (seriously, it basically disappears when cooked, so 2 large bunches or a full bag)
1/4 cup of half and half or heavy cream (totally optional, of course)
Here’s what you need to do:
Sautee shallots and garlic in your stock pot with a drizzle of oil on medium heat.
Add the white wine and allow to marry with the garlic and shallots (a couple of minutes will do).
Add chicken stock and bring to a rolling boil.
If you’re working with raw chicken, toss in the pot and allow to cook through. This should take about 10 minutes in boiling stock. If you’re working with pre-cooked chicken, shred and set aside. Once the chicken is cooked through, remove from stock, shred and set aside.
Slice and juice one lemon. Add lemon juice and then the rest of the lemon to the pot (the oils from the peel will release while cooking and flavor your soup beautifully)
Pour in the pasta and allow to cook to aldente. This should only take about 10 minutes.
Once the pasta is cooked, add in your shredded chicken and spinach.
Lower the heat and add your half and half or cream.
Salt and pepper to taste and enjoy, once you’ve allowed it to cool enough to not scorch the roof of your mouth, of course! And as always, please let me know if you try this recipe…it’s literally Easy, Peasy, Lemon Squeezy!
