With the weather cooling down (read: freezing!) these days, all I have been craving is some couch time cuddling with the pup and a steaming bowl of homemade soup at the end of the day!
Richard and I have been traveling every weekend for the past month or so, needless to say... we are tired! This Sunday we finally had a chance to sleep in, build a fire, and chill. I literally woke up in the morning craving this soup, so I decided why not make a pot and share!
It's so satisfying, delicious, and healthy (garlic, lemon, spinach... such good stuff!). I used to get a lemon orzo soup from this greek restaurant by the flower studio and recently realized how easy it is to whip up a big batch at home! This recipe freezes really well too so I like to make a large pot and save it for future lazy nights.
We were also lucky that a friend was in town to interview at an area med school (trying to contain our enthusiasm at the prospect of her moving to town!) so we were able to share the lemony goodness, and some yummy pomegranate Prosecco cocktails for good measure. Such a good Sunday!
The recipe is really simple! Most of your time is spent prepping and chopping the veggies, but you can finish the whole dish in about 30 minutes if you're determined!
Of course no meal prep is complete without my trusty kitchen side-kick, Emma. I realize she is really just waiting for something to fall so she can gobble it up, but I like to think of her as my ever enthusiastic, ever adorable sous chef.
There's nothing like the smell of onions and garlic simmering on a crisp autumn afternoon. So homey and cozy!
And here's the finished product, recipe below! Bon appetit!
2 chicken breasts cut into small cubes
1 bag baby spinach, chopped loosely
5 cloves garlic, minced
1 yellow onion, chopped
3 carrots, sliced
3 celery stalks, cut into half moons
2 tsp oregano
1 tsp basil leaves
1 tsp dried rosemary
1 tsp dried thyme
7 cups chicken broth
1 cup dry orzo pasta
Salt and pepper
Zest from one lemon
Freshly grated parmesan cheese
Wash and cut all the veggies, zest one lemon and cut chicken into small cubes. I also like to measure out all the herbs beforehand to save time while actually throwing it all together!
In a large pot, cook the chicken in a drizzle of olive oil for about 5 minutes or until all sides of chicken are lightly browned, season with salt and pepper to taste. Remove the chicken from pot and set aside. Add a little more olive oil to the same pot and sauté the onion, celery and carrot for about 3 minutes or until soft. Add in the garlic and sauté for an additional minute or two.
Pour in the chicken broth and herbs and bring to a simmer. Add in the Orzo and cook on low for about 10 minutes. Add the chicken back in and chopped spinach, half the lemon zest, and juice from three lemons.
Garnish with parmesan and lemon zest and serve with some yummy warm bread! Enjoy!