Once we get to the month of March, I am mentally done with winter. But it is still mostly cold outside so I am not quite ready to part from my (almost) daily bowl of soup! This one comes together quickly and is perfect for lunch or dinner on a busy day.
Orzo, a delicate rice-shaped pasta, works really well with the thyme-scented broth and chicken chunks, but any noodle, pasta or rice can be substituted, simply adjust the cooking time accordingly. I also love how lemon juice gives a clean, light, fresh flavor to the soup.
Makes 4 servings
- 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
- 1 chicken breast (6 to 8 oz.), cut into small chunks = 1 blanc de poulet (200 g), coupé en petits dés
- 1 medium onion, diced = 1 oignon, émincé
- 2 cloves garlic, minced = 2 gousses d'ail, émincées
- 2 stalks celery, diced = 2 branches de céleri, émincées
- 3 medium carrots, diced = 3 carottes, émincées
- ½ to 1 teaspoon dried thyme = ½ à 1 cuillère à café de thym
- 4 cups chicken or vegetable stock, preferably homemade = 1 l de bouillon de poulet ou légumes
- 2 cups water = 450 ml d'eau
- 1 cup orzo = 160 g d'orzo
- 2 tablespoons lemon juice = 2 cuillères à soupe de jus de citron
- salt & pepper to taste = sel & poivre
Heat half the olive oil in a large pot over medium-high heat. Season chicken chunks with salt and pepper, add to the pot and cook , stirring a few times, for about 5 minutes. Transfer to a bowl and keep warm.
Heat remaining olive oil in the same pot and add onion, garlic, celery, carrots and thyme. Cook, stirring a few times, for 5 minutes. Add vegetable broth and water, bring to a boil. Add orzo, reduce to a simmer and cook for 8 minutes. Remove pot from stove. Add chicken and lemon juice, stir gently. Enjoy!
Note: I often make a vegetarian version of this soup by replacing the chicken with one 15 oz. can of chickpeas (drained and rinsed). It is equally yummy!
MMMmmm c'a m'a l'air trop bon, aller hop sur ma liste pour le menu de la semaine prochaine!!! Merci Emmy.
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