Chicken Tarragon Soup with Orzo Pasta
By not-recognized
Published on 19 April 2022
The grain-shaped orzo and extra veggies turns this chicken soup into a hearty winter meal.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 2 sticks of celery, finely sliced
- 1 litre of chicken stock
- 1 cabbage, small, finely sliced
- 2 cloves of garlic
- 0.5 lemon, juice and zest
- 200 g of orzo pasta
- 1 splash of olive oil
- 1 large of white onion, finely sliced
- 4 sprigs of tarragon
- 2 chicken breasts, large
Method
Step 1
Bring a pan of salted water to the boil and cook the orzo for 8–10 minutes, or until just cooked. Drain and set aside.Step 2
In another large pan, heat a generous splash of oil over a low heat, and add the onion, garlic, celery and lemon zest. Strip the leaves from the tarragon (reserving them for garnishing), finely slice the stalks and throw these in too. Gently cook for 5 minutes, stirring often to soften the veg.Step 3
Add the stock, season with salt and pepper and bring to a simmer.Step 4
Add the chicken breasts and poach for 10 minutes, then remove with a slotted spoon and set aside.Step 5
Add the cabbage and simmer for a further 2 minutes until it begins to wilt.Step 6
Slice the chicken breasts into bite-sized pieces and return to the soup along with cooked orzo.Step 7
Squeeze in a bit of lemon juice to taste, scatter over the torn tarragon leaves and serve with fresh crusty bread.