My poor Nathan woke up with a nasty cold. What better way to sooth a rainy day cold than with some hearty soup? I have had a bag of orzo in my cabinet forever so I decided to take an Italian spin on some good old chicken noodle soup. Using white onion, garlic, leeks, mushrooms, white wine and lemon, we created the perfect melody of flavors that remind me of something we would have seen on the menu at a cafe in Rome. This soup and a side of dayquil should have Nathan better in no time. ENJOY!
You will need:
1 pound boneless, skinless chicken
2 tablespoons olive oil
1 organic yellow onion, diced
2 cups sliced organic white button mushrooms
3 organic crushed garlic cloves
1 organic leek, sliced
1 organic lemon
1/2 teaspoon thyme
2 teaspoons chopped fresh parsley
5 cups chicken stock
1 cup water
1/2 cup white wine
kosher salt, and fresh ground pepper
1. Heat 1 tablespoon of olive oil in large stockpot over medium heat. Season the chicken with salt and pepper. Add the chicken and cook until golden, add 1/2 cup white wine.
2. Add remaining tablespoon of olive oil and add onion, mushrooms, leeks, and garlic. Cook until tender. Add in the thyme.
3. Add the chicken stock and 1 cup of water. Bring to a boil.
4. Add in orzo and cook until tender. Squeeze in the juice of one entire lemon then add the parsley. Salt and pepper to taste. I like to refrigerate mine because I believe soup is better a few hours after making. However, you may serve immediately.
