Chicken, Herb and Orzo Soup

 

Chicken, Herb and Orzo Soup

A fabulously simple but delicious chicken soup which I love to make, eat and serve to people.
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Servings 6

Ingredients
  

  • 40 g unsalted butter
  • 1 large onion finely sliced
  • 2 large carrots finely diced
  • 2 sticks celery finely diced
  • 1 large leek finely sliced
  • 2 cloves garlic crushed
  • Small knob ginger peeled and grated
  • 2 dried bay leaves
  • 1.4 litres really good chicken stock
  • 180 g orzo
  • 350 g cooked chicken, skin removed and shredded (breast or thigh)
  • Salt and pepper (plenty!)
  • Big handful of fresh herbs, chopped (parsley, tarragon or dill)
  • Squeeze of lemon

Instructions
 

  • Take a large saucepan and over a medium heat, melt the butter, sauté the onions, carrots, celery and leeks until softened, 8-10 minutes.
  • Add the garlic and bay leaves, cook for a minute or so. Pour in the chicken stock and stir. Bring to a boil.
  • Stir in the orzo and simmer for 8-9 minutes or until the orzo is just al dente. I tend to keep the lid off and stir it fairly often because the orzo can stick to the bottom of the pan.
  • Add in the cooked chicken and heat through. Season really well - it needs plenty of salt and a good grind of pepper.
  • Squeeze in the lemon juice (you could add more if you want it more lemony). Take off the heat, stir through the herbs, taste and season. Serve immediately.

Notes

TOP TIPS
  • You can change the herbs, add just one or mix them.  I particularly like it with just dill or just tarragon. 
  • Change the orzo for pearl barley or another grain if you a prefer a grain instead of pasta (faro, freekah and wheat berries work well).  Cook the grain first and then add it when you add the chicken to heat through.   You can also take out the orzo and add rice noodles or udon noodles for a change. 
  • This is a really simple recipe but it is the quality of the chicken stock and seasoning that makes it super special.  Remember to add plenty of salt and pepper. 
  • If you make it ahead, make the base, cool and refrigerate.  Then when ready to serve, heat the liquid to boiling and proceed from point 3.