There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: A simple and restorative weeknight soup to help you stave off a late-winter cold.
Earlier this month, Punxsutawney Phil's wayward glance at his shadow indicated six more weeks of winter. While some may disagree (we're looking at you, Boston), we welcomed the extended winter as an opportunity to dig into our community's trove of restorative, comforting dishes. This Chicken and Orzo Soup, overflowing with hearty vegetables, caught our eye: It's just the thing to warm you up after a scarf-clad trek from the train -- or driveway.
More: Searching for a vegetarian option? Look no further.
The orzo, cooked directly in chicken broth seasoned with garlic, cilantro, and bay leaf, absorbs all of the broth's flavors as it cooks. Paired with an abundance of hearty, nutrient-rich root vegetables, one bowl will be all you need to stave off that late-winter cold. Our advice? Make a double batch, then put half in the freezer, where it should keep for the rest of winter -- if we're to believe our furry friend.
Serves 4 to 5
4 tablespoons olive oil, plus more as needed
1 pound boneless, skinless chicken breast, cut into small cubes
Salt and pepper
1 yellow onion, diced
3 garlic cloves, minced
3 medium carrots, sliced into coins
3 celery ribs, trimmed and chopped
1 tablespoon tomato paste
1/4 cup dry white wine
4 cups homemade or low sodium broth (vegetable or chicken is fine)
4 cups water
1/2 cup loosely packed fresh cilantro
1 fresh or dried bay leaf
1/2 cup orzo
6 leaves Lacinato kale, stems removed and roughly chopped
Photo by Alpha Smoot
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now