One-pot wonder is perfect meal for a cold winter night
In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers, wire services and chefs at our local restaurants in an effort to keep us connected through food.
Here’s a warm, comforting and easy take on an old favorite, chicken noodle soup. Using cooked chicken, either rotisserie or from the deli, cuts down on the cooking time. Parsnips add a hint of sweetness and fresh basil and grated Parmesan cheese add a flavorful touch. This is a one-pot meal that’s perfect for a winter’s evening.
Orzo is rice-shaped pasta, but you can use any small pasta such as small macaroni, pastina or acini di pepe.
Chopped fresh onion can be used instead of frozen. Saute it a few minutes longer.
Any type of cooked chicken or turkey can be used.
Look for unsalted chicken broth in the grocery aisle.
CHICKEN ORZO SOUP
Yield 2 servings.
- 2 teaspoon olive oil
- 2 cups frozen chopped onion
- 1/2 cup sliced celery
- 1 cup peeled thinly sliced parsnips
- 4 cups unsalted chicken broth
- 3/4 cup orzo
- 10 ounces cooked boneless chicken breast (skin removed)
- 2 cups fresh washed, ready-to-eat baby spinach
- 1 cup fresh basil leaves, torn into small pieces
- Salt and freshly ground black pepper
- 1/4 cup grated Parmesan cheese
Heat oil in a large saucepan over medium-high heat. Add onion, celery and parsnips. Saute 3 minutes. Add broth and orzo and simmer 8 minutes or until orzo is cooked al dente. Meanwhile cut the chicken into small pieces. When the orzo is cooked, add chicken and spinach. Stir until spinach is wilted and chicken is warmed, about 1 minute. Remove from heat and add the basil and salt and pepper to taste. Ladle into soup bowls and sprinkle cheese on top.