Orzo Leek Chicken Soup
Orzo Leek Chicken Soup is a hearty, made from the heart cure for cold and flu. Well, the FDA may not agree but mom’s everywhere know that Chicken Soup really does have healing powers. According to an article in the Huffington Post, it depends on the ingredients. My sister and my nephew were both home sick today. I thought some Orzo Leek Chicken Soup also known as Pırasa ve Arpa Şehriyeli Tavuk Çorbası in Turkish would be something they could eat that would help them feel better. Leeks or Pırasa in Turkish are very healthy and really give the soup so much flavor. If you have a loved one who is not feeling well, make them this soup and they will be feeling better in no time. By the way, I know it has been quite a while since my last post. Not because I have not wanted to whip up something delicious but I started a new job in September and I had a 45 minute commute during my training period. Training is over so I should be able to get back on schedule soon.
- 1 Whole Chicken
- 3-4 Cloves Garlic, crushed
- 1 Cup baby Carrots
- 1 Leek, cut in half and thinly sliced
- 1 Cup Orzo
- 1 Teaspoon Salt, more or less to taste
- ½ Teaspoon Crushed Red Pepper
- ⅛ Teaspoon Black Pepper
- 2 Tablespoons Dried Parsley
- 2 Tablespoons Olive Oil
- 2 Lemons, Zest and juice one and cut one in wedges for serving
- In a large stockpot, boil chicken with the garlic until the chicken is tender and falling off bone.
- While the chicken is cooking, was your leek thoroughly. Cut ends off and cut in half, then place in a bowl with cool water. Let sit for a few minutes so the sand can fall to the bottom of the bowl. Drain the water then repeat this process 2-3 times. Leeks are grown in sandy soil so it is important that you clean them well.
- Once cooked, remove chicken from stock-pot and set aside to cool. Lower the heat on the stock-pot to low.
- When the chicken is cool enough to handle, separate the meat from the bones and skin.
- Place the olive oil in a saute pan and turn on heat to medium high. Add in the leeks and carrots and saute 3-5 minutes.
- Add the chicken, leeks and carrots to the pot of broth.
- Turn heat up to medium and add in the Orzo.
- Simmer 10 minutes.
- Zest and juice one of the lemons and add to the stock pot.
- Add the salt, crushed red pepper, and black pepper.
- Serve with lemon wedges and crusty bread.
