Chicken Soup with Orzo and Winter Greens
You can’t beat a bowl of
restorative chicken soup when it’s cold outside or you’re not feeling your best,
and this Chicken Soup with Orzo and Winter Greens is Scandi cook Signe Johansen’s
tried-and-tested solo version. It’s also easy to scale up if you’re cooking for
two or more. The orzo and greens make this satisfying just as it is, but for a
heartier version you could add a halved boiled egg, some leftover cooked
chicken or a handful of drained and rinsed borlotti beans – just add after
simmering the kale.
Instructions
-
1
Add the chicken broth, carrot, shallot, thyme and orzo to a saucepan, bring to a simmer and bubble for about 5 mins. Taste and adjust the seasoning, adding salt, pepper and chilli flakes as needed.
-
2
Add the kale, along with a little water if the mixture seems too dry, then simmer for 3-5 mins. Taste and adjust the seasoning if needed, with salt and black pepper.
-
3
To serve, scatter with the lemon zest and finish with lots of freshly grated parmesan.
Ingredients
- 324g pack Borough Broth Organic Chicken Bone Broth
- 1 medium carrot, peeled into ribbons
- 1 echalion shallot, finely sliced
- 3 sprigs of thyme
- 3 heaped tbsp orzo
- 1 sprinkle chilli flakes, or to taste (optional)
- 20g kale, spines discarded, leaves finely shredded
- ½ small lemon, zested
- 1 heaped tbsp finely grated parmesan, to scatter
Serves 1
Total time required 20 mins
- Cooking time: 20 mins
Recipe published with permission from OcadoLife magazine