Cold weather keeps us indoors more and all this close contact means that sooner or later, someone in your family will come home with the sniffles. Or even worse a cough, stuffy nose or achy bones that make you feel like staying in bed and sleeping the winter away. There is nothing like a bowl of piping hot Chicken Soup to the rescue. This recipe that I came up with will get everyone out of bed and on the mend or at least make being confined to bed a little more bearable. Of course you don’t have to have a cold to try this out. It is so delicious and comforting, your family is sure to love it. Mine sure did! Afiyet olsun!
Chicken Soup with Leeks and Carrots
Chicken Soup with Leeks, Carrots,Orzo and Rice
Author: April Ozbilgin
Recipe type: Soup
Ingredients
- 3 Chicken Breast, bone-in
- 1 Teaspoon Cumin
- 1 Teaspoon Chili Powder
- 1 Teaspoon Paprika
- Pinch of salt
- 1 Tablespoon Olive Oil
- 1 Leek
- ½ Cups Carrots, Chopped
- ¼ Cup Orzo
- ½ Cup Rice
- 5 Cups Chicken Broth or Water
- 1 Teaspoon Salt
- 3 Tablespoons Olive Oil
- 1 Tablespoon Dried Mint
- 3 Tablespoons Fresh Parsley Chopped
- 1 Lemon, juiced
Instructions
- Coat the chicken breast with the Cumin, Chili Powder, Paprika, pinch of salt and one tablespoon Olive Oil.
- Roast in the oven at 375 degrees about 25 minutes.
- Remove from oven and cool slightly so you can remove the bones.
- While the chicken is cooling, cut the leeks into 1 inch pieces and place in a large bowl full of cool water. Shake the leeks in the water with your hand to remove all the sand. You should dump the water and refill a couple of times to make sure they are clean.
- Next, remove the bones and cut the chicken into cubes.
- Heat 2 Tablespoons Olive Oil in a large stockpot.
- Add the cleaned leeks and the carrots to the stockpot and saute for 5 minutes.
- Add in the chopped chicken and the chicken stock or water.
- Place the remaining tablespoon olive oil in a small pan on medium heat.
- Add the orzo and toast until golden brown about 3-4 minutes. Do not leave unattended or it will burn.
- Add the toasted orzo and the rice to the stockpot.
- Reduce the heat to low and simmer 15 - 20 minutes.
- Stir in the mint, parsley and lemon juice.
- Taste for seasoning and add salt if necessary.
