Chicken, Vegetable, and Orzo Soup
Everyone should have a go-to chicken soup recipe. Some version of chicken soup is found in almost every culture, with recipes as ancient as our ability to boil water. My version is flexible: once you learn the basics, you can swap out the vegetables depending on what you have on hand. I use orzo because it holds up well in broth and it’s easy to eat with a spoon. This tastes better the day after it’s made, especially with a few crumbled crackers on top.
SERVES 4 TO 6
Ingredients:
- 1 lb. boneless, skinless chicken thighs
- 2 tbsp. canola oil, plus more for brushing
- 1 tsp. celery salt
- Freshly ground black pepper
- 2 tbsp. kosher salt, plus more to taste
- 1 c. orzo pasta
- 1 small bulb fennel, diced (about 1 c.)
- 2 to 3 medium carrots, diced (about 1 c.)
- 3 to 4 ribs celery, diced (about 1 c.)
- 2 leeks, white parts diced (about 1 c.)
- 2 tbsp. chopped garlic
- 6 c. chicken stock
- 3 c. baby spinach leaves
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Instructions:
- Preheat the oven to 325ºF.
- Place the chicken thighs on a baking sheet lined with foil and brush generously with the canola oil. Season with the celery salt and a little pepper. Roast for 25 minutes. Remove and let cool. When the chicken is cool enough to handle, dice it into ½-in. pieces.
- In a large pot, bring 4 c. water and the 2 tbsp. of salt to a boil. Add the orzo and cook for 10 minutes. Once the pasta is al dente, drain in a colander, then spread out on a baking sheet and let cool to room temperature. Add 1 tsp. of the canola oil and stir to combine to keep the pasta from sticking.
- In a large saucepan, heat the remaining 1 tbsp. plus 2 tsp. canola oil over medium heat and add the fennel, carrots, and celery. Sauté until the vegetables begin to soften, 3 to 4 minutes. Add the leeks and garlic and stir to combine. Sauté until the leeks have wilted. Add the chicken stock and bring to a simmer. Simmer for 10 minutes. Add the chicken meat and orzo and return to a simmer, then simmer for 2 additional minutes. Season the soup with salt and pepper. Just before serving, add the baby spinach and cook until just wilted, 1 to 2 minutes. Serve hot.
