Orzo minestrone with crispy chicken

Fans of Game of Thrones will recognize this sentence and it is so true : Winter is coming!

And with it warm and hearty soups! My mom used to tell me to eat my soup, so I would get taller. As a result I had a lot of soup as a kid, almost every evening …good thing it does not have that much of an effect on your height, otherwise I would be a giant!

 

As an adult, I still love soup, and love making it. In the winter, I always have one ready in the fridge: a bowl in the evening warms up my tummy and helps me reach these famous “5 a day”. The process is always the same : chop, (blend), season, simmer, enjoy. And the declinations are infinite! Here is my latest invention… to drink beside the fireplace. It makes a complete meal, with veggies, meat and pasta.

Ingredients (6):

3 handfuls orzo (rice shaped pasta) – you can also replace with vermicelli or alphabet pasta

1 cube of chicken broth – or the real deal & homemade one

1 onion

1 clove garlic

2 carrotts

2 branches of celery

2 leeks

1 handful parsley

2 chicken breasts

1 L water

Instructions:

1. Chop onions, carrots, leeks and celery. Then put the chopped vegetable and the clove of garlic in a pan with a bit of olive oil ,and cook for 5mn, stirring constantly.

2. Pour warm water on the vegetables and add the cube of chicken broth.Make sure it dissolves well into the water.

3. Cut the chicken into peaces and fry it in a pan until brown. Once the breast looks nice and golden, add it too the soup where it will finish to cook.

4. The soup should cook for 10mn more, add the orzo 5mn before the end. Add salt & pepper to taste.

5. Pour the soup in a bowl and sprinkle with parsley. Wrap your hands around your bowl to let the soup warm them, before it warms your belly!

PS: It is even better the day after, when all the flavors have developped.

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4 thoughts on “Orzo minestrone with crispy chicken

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