Chicken Soup with Vegetables and Orzo

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I baked a roasting chicken one night and used the rest of the chicken for soup the next.   You could also shred half of a grocery store rotisserie chicken.  In less than an hour you will have a perfect comfort food that is hearty and full of vegetables and chicken.  And it can be easily modified based on your personal preferences and/or what you have in your refrigerator.  We all know that chicken soup cures what ails you no matter what’s in it.

Ingredients:

1 cup of onion rough chopped

1 cup of celery rough chopped

1 poblano pepper diced (seeded if you want to keep the heat down)

1 cup of carrots sliced

2 cloves of garlic minced

2 T olive oil

6 cups of chicken broth

1 can hominy drained and rinsed

2 cups baby spinach

1/2 cup each of fresh parsley and fresh cilantro

zest and juice of one lemon

1/2 cup uncooked orzo

salt and pepper to taste

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In a heavy kettle or dutch oven heat the olive oil over medium high heat and sweat the celery, onion, carrots and pepper for about 5 minutes.  Add the minced garlic.  Reduce the heat, partially cover the kettle and cook until the carrots are tender.

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While the vegetables are cooking bring a pot of salted water to a boil and cook the orzo according to package instructions.

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Drain and rinse the hominy.

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Add the broth to the vegetables and bring it to a boil.  Cover the pot, reduce the heat and simmer for 10-15 minutes.

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Drain the orzo reserving some of the pasta water.  Add the orzo, chicken and hominy to the soup.  Simmer until the chicken is heated through.

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Stir in the lemon zest and juice, parsley and cilantro and the spinach.

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Stir until the spinach is wilted.  Season with salt and pepper.  If the soup needs more liquid add in some of the pasta water.

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Ladle into bowls and serve with toasted tortilla strips.

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Enjoy!!

NOTE:  I love the lemon in this soup but it’s really a matter of personal taste.  You could substitute peas and mushroom for the pepper and hominy.  Serve with a good crusty bread or your favorite crackers.  Cooking the pasta (or rice) prior to adding it to the soup helps to avoid pasta that is overcooked and absorbs all of the broth.

 

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