One of my most favorite parts of the Fall and Winter months is that I can make soups, stews, and chili. A lot of these meals simply get tossed into the crock pot in the morning, and we anticipate {and smell} our delicious dinner all day. This recipe could be modified for the crock pot, but on this particular day I decided to just let it simmer slowly on the stove instead.
Ingredients
- 1 lb cooked chicken {shredded or cubed}
- 1 bag organic carrots
- 1 bag organic celery
- 1 onion
- 2 32 oz cartons organic chicken broth
- 1 parmigiano reggiano cheese rind
- 1 c orzo
- salt and pepper to taste
- 1/4 c extra virgin olive oil
Instructions
- Cook the chicken. I usually just bake it and then either shred or cube it once it's cooked. You could also used the meat from a rotisserie chicken.
- Peel the carrots and chop all veggies.
- Heat the extra virgin olive oil in a large soup pot on medium heat. Add the onion and cook until translucent. After about 5 minutes, add the carrots and celery. Cook for about 10 minutes.
- Add cooked chicken, salt, and pepper. Cover all ingredients with the chicken broth.
- Add the parmigiano reggiano cheese rind to the soup, cover and set heat to low.
- Let the soup simmer on low for an hour or so. Right before serving, bring to a rolling boil and add the orzo. Cook for 10 minutes.
- Remove what is left of the cheese rind before serving.
The best part about this soup is that it’s a recipe that even my three and one year olds will eat. I tend to not put as much broth in their bowls to avoid spills when I serve it to them. They love the flavor, and I love that they are eating some delicious organic vegetables and chicken. I think the ingredient that totally “makes” the soup as delicious as it is, is the cheese rind. It adds an amazing flavor. *If you’d rather not add the cheese rind, I’m sure it would be just as good without it, but more of a classic chicken noodle soup kind of taste.
As with most soups and stews, I think it tastes even better the next day. I love to make a big pot on Sunday and then eat it all week long for lunch! What are some of your cold weather meals?
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