Kai caught a cold towards the end of our Caribbean cruise. He had a runny nose two nights ago, and last night he had a slight fever. Today, he has a cough. Poor kid. 🤧🤒
We got home earlier today, and I bought some fresh veggies to make him some chicken soup.
Hopefully this will help him get through the next few days. Here’s my take on a basic homestyle chicken soup!
Prep time: 10-20 minutes
Cook time: 1 -2 hours
Number of servings: 6-8
2-3 cloves of garlic- minced
1 onion – diced
4-5 carrots- diced (remove ends)
4 celery stalks- sliced (remove ends)
1/2 lemon, juiced (optional)
I like to use dark meat because it’s more tender. And I usually have some drumsticks in the freezer if I buy in bulk. So I’m using drumsticks in this recipe. If you like white meat, you can use chicken breasts.
5 chicken drumsticks or 2 chicken breasts (without rib meat)
I usually use whatever I have. Today I’m using orzo because I have a half a box left over in my pantry. Sometimes I’ll use brown rice, white rice, or another pasta…like shells, elbow macaroni, or rotini!
8 oz orzo, dry and uncooked
Seasonings + other:
2-3 tablespoons butter
Salt, to taste
Pepper, to taste
32 oz chicken stock
1 teaspoon parsley or a 1/4 cup chopped fresh parsley
1 teaspoon oregano
Water, as needed
Lemon juice, to taste
Add butter to pot. Brown garlic, onion, celery, and carrots using medium to high heat, until onions are soft and clear-looking. Add chicken stock and drumsticks. Bring to a boil. Reduce heat to low. Cover. Cook for about 10-15 minutes.
When the chicken is cooked fully, remove drumsticks from pot. You can leave the pot simmering with or without the lid at this point.
Be careful. The drumsticks are hot! You can use oven mitts or just use tongs and a fork. Take meat off the bones and shred chicken with fork. Throw bones and skin away. If you are using chicken breast, just shred the chicken and return back to pot. Add shredded chicken back to the pot. Add salt, pepper and lemon juice to taste. Add parsley and oregano.
Cook until boiling. Add orzo. Cook time (based on brand), usually around 10 minutes. Keep a close eye to make sure orzo doesn’t stick to bottom of pot and burn. Stir frequently. Add water as needed.
Once finished, serve with crackers or French banquette!
Thanks for reading 😋
Note: I ended up taking a little bit of soup and transferring it to another bowl for Kai. I added some firm tofu for extra protein. My hubby doesn’t like tofu, so his portion is sans tofu.
Note 2: You may find that the soup doesn’t have much broth once it cools down. That’s because the orzo is constantly aborning the liquid. If you are saving some for leftovers the next day, you can just use the more concentrated version of the soup and add water and salt as needed when you are heating it up. Then enjoy!