Cooking Classics
The Technique
Lemon-Orzo Chicken Soup
Homemade chicken soup is simple & comforting. This particular method begins by preparing a whole bird as both the meat & the broth will be used to make the Lemon-Orzo Chicken Soup. Although salt & pepper are the only seasonings used during this step, celery leaves & carrots would add excellent layers of flavor or toss in a handful of herbs, if desired. Fresh lemon & thyme leaves add depth once the soup preparations are underway for delicious taste. A small amount of orzo is tossed in at the end of the cooking process but be sure to hold onto the remaining amount as I have something special reserved for it in a few weeks. In the meantime, look to The Basics: Orzo for additional pointers on how to cook this versatile pasta. Learn how to make a comforting classic by following these valuable techniques.
Lemon-Orzo Chicken Soup
makes about 8 servings
The two step process isn’t difficult just simply plan to cook the chicken one day & prepare the soup the next. Refrigerating the broth makes skimming the fat from the surface quick.
1 {5 lb} whole chicken
2 tsp kosher salt, divided
1 1/2 tsp freshly ground pepper, divided
1 1/2 tsp olive oil
1 lb carrots, peeled & sliced
6 celery ribs, sliced
1 medium onion, chopped
3 garlic cloves, pressed
1 quart water or chicken broth
1/3 cup fresh lemon juice
1 Tbsp fresh thyme leaves
1/2 cup orzo
Garnish: Fresh thyme leaves
Rustic Country Boule
Remove the goodies from the chicken cavity. Discard. Place the chicken in a Dutch oven & fill the pot 3/4 full of water. More than likely your bird will not be fully submerged & that is fine. Sprinkle the chicken with 1 teaspoon of salt & 3/4 teaspoon pepper. Bring the mixture to a boil over High heat. Reduce the heat to Medium-Low. Simmer, partially covered, 30 minutes. Flip the bird over using a pair of tongs. Simmer 30 minutes more or until the meat falls easily from the bones. Turn off the heat. Cool 20 minutes. Remove the chicken from the broth & pull the meat from the bones. Pour the broth through a fine mesh strainer, reserving the broth. There should be approximately 2 quarts of broth but 3 quarts will be needed to prepare the soup. Place 3 cups of the chicken into the broth & refrigerate overnight. Reserve the remaining chicken for another use.
Skim the chicken fat from the broth surface with a spoon & discard. Sauté the carrots, the celery & the onion in hot oil in a Dutch oven over Medium-High heat 8 minutes. Sprinkle the vegetables with the remaining 1 tsp salt & 3/4 tsp pepper. Add the garlic & cook 1 minute or until fragrant. Stir in the chicken & broth mixture. Add an additional quart of water or broth, the lemon juice & the thyme leaves. Bring the mixture to a boil, reduce the heat to Medium-Low. Simmer, partially covered, 25 minutes stirring occasionally. Add the orzo & cook for 5 additional minutes. Turn off the heat. Let the soup stand 15 minutes before serving. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Lemon-Orzo Chicken Soup
From boiling a whole chicken to collecting the broth & preparing the final dish, this mealtime favorite is an easy recipe to prepare. It will give you a little hands-free time. Get the bird on the stove top & prepare the starter for a loaf of homemade bread to serve with the soup. The Rustic Country Boule can be baked first in the cast iron Dutch oven then the soup can be finished rather quickly on the stove top for a simple, satisfying meal that is not only tasty but good for you.
The Technique
Fresh vegetables, herbs & citrus season the soup beautifully. A little chicken offers a good source of nutritionally sound protein while the orzo a carbohydrate. A combination of aromatic vegetables such as carrots, celery & onion, a mirepoix, serve as the foundation of flavor for soup. Fresh thyme leaves & lemon juice add bright, clean notes that really make the dish outstanding. A little orzo pasta offers a heartiness to the soup however be mindful that it will continue to cook & expand as the soup cools. I under cook it & let it stand for a few minutes before serving so that it retains its’ shape & texture. A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Remove the goodies from the chicken cavity. Discard. Place the chicken in a Dutch oven & fill the pot 3/4 full of water. More than likely your bird will not be fully submerged & that is fine. Sprinkle the chicken with 1 teaspoon of salt & 3/4 teaspoon pepper. Bring the mixture to a boil over High heat. Reduce the heat to Medium-Low. Simmer, partially covered, 30 minutes. Flip the bird over using a pair of tongs. Simmer 30 minutes more or until the meat falls easily from the bones. Turn off the heat. Cool 20 minutes. Remove the chicken from the broth & pull the meat from the bones. Pour the broth through a fine mesh strainer, reserving the broth. There should be approximately 2 quarts of broth but 3 quarts will be needed to prepare the soup. Place 3 cups of the chicken into the broth & refrigerate overnight. Reserve the remaining chicken for another use. Once the task has been completed, there will be approximately 6 cups of chicken meat. Only 3 cups of meat will be used in this recipe. Leave the chicken in large chunks for a more pleasing texture as it cooks additionally during the soup preparation. Use the remaining chicken to make Lemon-Thyme Chicken Pilau. If preparing the bread pairing to serve with the soup, make the Rustic Country Boule starter as directed.
No. 2
You will need 3 quarts of broth to prepare the soup. Make up the difference by adding additional water or a lower sodium commercially prepared broth but adjust the seasonings. Skim the chicken fat from the broth surface with a spoon & discard.
No. 3
If the starter was prepared for the bread, bake the Rustic County Boule first. Sauté the carrots, the celery & the onion in hot oil in a Dutch oven over Medium-High heat 8 minutes. Sprinkle the vegetables with the remaining 1 tsp salt & 3/4 tsp pepper. Add the garlic & cook 1 minute or until fragrant. Add the chicken.
3a
Add the broth mixture reserved from preparing the chicken plus an additional quart of water or broth, the lemon juice & the thyme leaves. Bring the mixture to a boil, reduce the heat to Medium-Low.
3b
Simmer, partially covered, 25 minutes stirring occasionally. Add the orzo & cook for 5 additional minutes. Turn off the heat. Let the soup stand 15 minutes before serving.
No. 4
Ladle the soup into bowls. Garnish, if desired. Serve with the bread. Cool the soup down quickly by adding ice cubes to it. Stir until the ice melts. Place in the fridge with the lid partially covering the pot until completely cool. The ice will slightly dilute the flavor however it will naturally reduce a smidgen as steam when reheated. Readjust the seasonings, if necessary.
No. 5
Rustic Country Boule is the perfect accompaniment to this crowd pleasing soup. It features a five-minute yeast bread technique which results in a loaf with a sourdough-like taste & a crumb that has a bit of a chew to it. Be certain to look to The Guide To Making Handcrafted Bread for additional pointers on preparing it.
The Tune
“Sweet Baby Of Mine” Ruth Brown
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
Comments are closed.