This is a wonderful dish for utilizing fresh produce pulled from the garden. A dear friend of mine gave me this recipe a few years back and it is such a nice one to share. The touch of lemon really adds elegance and lightness to the dish while enhancing the flavor of the other ingredients. White Satin carrots can stand alone in this recipe; however, I enjoy throwing in some of my Mokum's for color and added sweetness. Simply delightful!
HARVEST SOUP
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| Yummy Yum! |
Ingredients:
1 (32-ounce) container fat-free, less-sodium chicken broth, divided (Swanson)
1/2 heaping cup uncooked orzo
2 teaspoons to 1 tablespoon Bertolli Extra Light Tasting Olive Oil
1 cup garden fresh carrots cut into thin rounds
3/4 cup chopped fresh garden onions (yellow granex work well or anything sweet)
1/2 cup diced celery
3/4 pound cooked chicken breast cut into bite size pieces (A fresh roasted chicken from the deli or the Purdue Grilled Chicken Breast available in a box work wonderfully)
1 1/4 cups water
3 garden fresh parsley sprigs
1 extra-large garden fresh lemon thyme sprig
4 - 5 cups washed and dried garden fresh baby spinach leaves
1 heavy tablespoon fresh squeezed lemon juice (1 - 2 lemons)
1/4 tsp. salt
1/8 tsp. fresh ground black pepper
Directions:
Bring 1 3/4 cups chicken broth to a boil in a medium saucepan. Add the orzo and cook 9 - 10 minutes until barely done. Remove from heat, set aside, and do not drain.
While the orzo is cooking, heat oil in a 3 qt. saucepan over medium heat. Swirl to coat the bottom of the pan. Add carrots, chopped onions, celery, and cooked chicken. Sauté 3 minutes, stirring constantly.
Stir in the remaining 2 1/4 cups chicken broth, 1 1/4 cups water, parsley, and thyme. Bring to a boil. Reduce heat; cover and simmer for about 10 minutes or until the vegetables are tender. Be careful not to overcook.
Remove and discard the herb sprigs.
Add orzo, lemon juice, salt, and pepper. Stir thoroughly to break up the orzo. Add the spinach and simmer 1 minute or just until it barely wilts.
Serve with nice quality Italian bread from the deli.
Serves 3-4
I always take the above recipe and make a batch and a half since this soup holds so well for up to a week. I go heavy on all the garden ingredients as they just melt in your mouth. The batch and a half makes four good size entrees like the photo above with a couple sides left over for lunch! This recipe lends itself quite well to entertaining.
Hope you enjoy,
Denise, Beds 25 & 29
1 (32-ounce) container fat-free, less-sodium chicken broth, divided (Swanson)
1/2 heaping cup uncooked orzo
2 teaspoons to 1 tablespoon Bertolli Extra Light Tasting Olive Oil
1 cup garden fresh carrots cut into thin rounds
3/4 cup chopped fresh garden onions (yellow granex work well or anything sweet)
1/2 cup diced celery
3/4 pound cooked chicken breast cut into bite size pieces (A fresh roasted chicken from the deli or the Purdue Grilled Chicken Breast available in a box work wonderfully)
1 1/4 cups water
3 garden fresh parsley sprigs
1 extra-large garden fresh lemon thyme sprig
4 - 5 cups washed and dried garden fresh baby spinach leaves
1 heavy tablespoon fresh squeezed lemon juice (1 - 2 lemons)
1/4 tsp. salt
1/8 tsp. fresh ground black pepper
Directions:
Bring 1 3/4 cups chicken broth to a boil in a medium saucepan. Add the orzo and cook 9 - 10 minutes until barely done. Remove from heat, set aside, and do not drain.
While the orzo is cooking, heat oil in a 3 qt. saucepan over medium heat. Swirl to coat the bottom of the pan. Add carrots, chopped onions, celery, and cooked chicken. Sauté 3 minutes, stirring constantly.
Stir in the remaining 2 1/4 cups chicken broth, 1 1/4 cups water, parsley, and thyme. Bring to a boil. Reduce heat; cover and simmer for about 10 minutes or until the vegetables are tender. Be careful not to overcook.
Remove and discard the herb sprigs.
Add orzo, lemon juice, salt, and pepper. Stir thoroughly to break up the orzo. Add the spinach and simmer 1 minute or just until it barely wilts.
Serve with nice quality Italian bread from the deli.
Serves 3-4
I always take the above recipe and make a batch and a half since this soup holds so well for up to a week. I go heavy on all the garden ingredients as they just melt in your mouth. The batch and a half makes four good size entrees like the photo above with a couple sides left over for lunch! This recipe lends itself quite well to entertaining.
Hope you enjoy,
Denise, Beds 25 & 29
