The weather is finally starting to be consistently cold/chilly here in Virginia. I’m still wearing a fall trench coat because I don’t want to admit that it’s winter and break out the more appropriate outerwear.
Regardless, it’s the perfect weather for soup! I made this soup, recipe adapted from Two Peas and Their Pod, last Saturday and ate it for breakfast and lunch. Maybe soup is weird for breakfast, but for me, it was perfect!
I may or may not have eaten two other kinds of soups for first and second dinner….yes, I ate two dinners in a day and both were soup…
- 1 tbs olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 celery stalk, sliced
- 8 cups chicken broth
- 1 head of cauliflower, chopped
- 1/3 cup lemon jusice
- 2 bay leaves
- 1 1/2 cups orzo pasta
- 2 chicken breasts, cooked and shredded
- 1/4 cup chopped fresh parsley leaves
- 1 tsp pepper
- 1/2 tsp salt
- Difficulty: easy
Using a large pot over medium-high heat, heat oil and then saute onion, garlic, carrots, cauliflower, and celery, for about 5-10 minutes.
Add chicken broth, lemon juice, bay leaves. Bring to a boil. Add the orzo and cook for about 8 minutes, until the orzo is tender. Stir occasionally. Then add chicken. Make sure chicken is heated through, about 5 minutes.
Remove pot from the heat, and remove the bay leaves. Stir in the parsley and salt and pepper (add more, depending on taste preferences. Ladle into bowls and serve!