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Melior87 t1_j66nb5s wrote

Recipe for the soup please!!!!


schwoooo t1_j67xxej wrote

Honestly, I really wish they would change the sub rules- if you made it you have to post a recipe. It’s the worst coming into posts with 5 calls for the recipe and OP just leaves ‘em hanging.


shoutsmoistly t1_j68aexr wrote

Not everybody uses recipes when they cook though - experienced home cooks often don’t. I know I don’t.


softrotten OP t1_j69cucj wrote


Celticquestful t1_j6auvje wrote

We make a very similar version of this soup regularly & I'm still happily gobsmacked at how much the lemon juice & zest brighten ALL the flavours. Cannot recommend it enough, especially during this chilly season! Looks delicious here, OP & those bowls are perfection. Xo


wheelspaws t1_j66wk93 wrote

Looks delicious, I love your bowls too.


bellaboo030505 t1_j67fdm0 wrote

That looks so good. Please put the link how to make this . Would love to try


softrotten OP t1_j699vs6 wrote

Bread is from NYT Cooking "No Knead Bread"

Lemon chicken orzo soup ingredients

  • 1lb chicken thighs cut into small chunks
  • Kosher salt, black pepper, garlic powder
  • 4 garlic cloves
  • 1 large onion, diced
  • 3 large carrots, peeled and diced
  • 3 celery ribs, diced
  • 3 sprigs of thyme, chopped
  • 1 bay leaf
  • ~6 cups of chicken stock*
  • 1 cup dried orzo
  • Juice and zest of 1 lemon
  • Parsley for finishing

Instructions for soup

  1. Heat a couple tbsps of oil in a large pot. Season the chicken with a fat pinch of kosher salt, pepper, and garlic powder. Cook the chicken until it starts to brown. Set aside the chicken
  2. Sauté the onions, carrots, and celery. Give them a pinch of salt and cook until softened. Stir in the fresh chopped thyme and garlic and cook until fragrant. About 30-60 seconds
  3. Add the chicken stock and bay leaf. Let mixture come to a boil. Add the orzo** and chicken back to the pot. Let cook until orzo is cooked, about 10-15 mins.
  4. At the end, add the zest & lemon juice. Sprinkle parsley. Taste for s + p

*Chicken stock. I made my own stock from last night's spatchcock chicken. All of the bones, 1 celery rib, 1 carrot, 1 head of garlic, 1 onion, random herbs that only had a few days left in my fridge. I let it come to a boil and then drop temperature so it's a simmer. I'll top with water 2-3 times and let it simmer for about 5-8 hours. Until it's golden brown and smells like soup! I didn't measure the amount of stock, I'm guessing it's about 6 cups. Might be 7. If using store bought stock, just sub in water w/ bouillon.

**Orzo. Some recipes that I read suggest cooking the orzo on the side so leftovers/the orzo don't get soggy. I knew that I would only have 1-2 servings leftovers so I didn't bother. Have you ever had chicken noodle soup w/ egg noodles left in the soup and the next day they were a soggy mushy mess? That's not what I experienced with the orzo. Here's a 24 hour pic later. Orzo def expanded and soaked up a lot of the soup, but not mushy.

If you have a lot of mouths to feed, I would cook the orzo in the soup. If the soup is going to feed you for 3-4+ days, probably cook the orzo on the side.


OpportunityLost1386 t1_j69hekz wrote

oh my goodness that looks delicious! and where did you get the bowls?


M_R_Big t1_j6a131v wrote

Where are the bowls from?


Dreaming-of-books t1_j6a353e wrote

I literally made this recipe last week! It Was lovely!


Michimiya t1_j6b0vvv wrote

i love the your composition of the food 🤙


MuffinMatrix t1_j69qhtd wrote

I make a similar soup using Lime instead. Bit more interesting