I posted a soup recipe last week and said in the post to check back in a few days for another soup recipe. Well, the weather changed again on me in those few days, and I didn’t think soup was right for the evening menu! One has to be flexible here in Kansas as we shift a good 40 degrees from day to day – who says living in Kansas is boring?
The thermometer read 17 when I got up this morning, the weatherman revealed that tomorrow the high is to be 32 degrees. So, I think a pot of soup would be just what the doctor ordered for tomorrow night.
I found this recipe over the holiday in a Southern Lady magazine and have just fallen in love with the little changes and additions from my regular chicken soup.
Give it a try. It is very easy and, if I might say so myself, quite tasty!
Enjoy the day and the new soup recipe!!!!
- 2 tablespoons butter
- ¾ cup chopped onion
- ¾ cup diced celery
- ¾ cup diced carrots
- 1 clove garlic, minced
- 10 cups chicken broth
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon turmeric or curry
- ¼ teaspoon ground thyme
- 3 tablespoons flour
- ½ cup water
- 1 pound (2 cups) dried orzo
- ½ pound shredded cooked chicken
- ½ cup half-n-half or whipping cream
- Melt butter in a large soup. Add the onions, celery and carrots. Cook for a few minutes until beginning to softened, add garlic and continue cooking for another minute.
- Add the chicken broth and the seasonings. Bring to a simmer and cook for 15 minutes.
- In a small jar, mix the flour and water. Shake to combine. Pour into the simmering soup and add the orzo. Continue simmering for 10 more minutes. Add the cooked chicken and cream.
- We like a thicker soup so I use a full pound of orzo.
- If you prefer a thinner consistency, start with 1 cup of the dried orzo.