Lemony Chicken and Orzo Soup

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We have had a week of gray days with intermittent sleet, snow, and freezing rain. Nothing much has come of any of it, so I really don’t mind, but the continuing grayness is starting to get me down. Because this old body tends to react adversely to changes in weather, I make sure I have plenty of chicken soup on hand, consuming it regularly, to ward off any ills that may be planning attack. After a while, however, even my favorite chicken soup becomes a bit dull, so I decided to try a new one.

Using both lemon juice and dill in chicken soup was new to me, but I absolutely loved both! The dill provided a wonderful spring-like taste; the lemon juice a brightness that made this a joy to consume. Orzo in place of the usual noodle was welcome as well, and I ate this soup three days running.

Give it a try, and be sure to use plenty of fresh dill, and squeeze the juice of an entire lemon into your bowl before eating. You won’t regret either. I was so impressed with this soup that I have decided to grow dill in my deck garden this year. I want to make certain I have plenty so that I can make this again and again.

Lemony Chicken and Orzo Soup

Slightly adapted from Bon Appetite

1 T. olive oil

1 lg. Melissa’s leek, white and pale-green parts only, halved lengthwise, sliced crosswise ½” thick

1 celery stalk, sliced crosswise ½” thick

12 oz. skinless, boneless chicken thighs

6 c. chicken broth

Kosher salt, freshly ground pepper

½ c. orzo

¼ c. chopped fresh dill

Lemon halves (for serving)

Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces. Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

  

Asian Chicken Noodle Soup

When I am in need of comfort, nothing beats chicken soup. It is a literal panacea for all ills. It is something I like to keep in the freezer at all times because, occasionally, the need for comfort can blindside you. Today, as I watched a surprising amount of unpredicted snow fall, I decided that it was as good a time as any to replenish my supply. I decided to wander a bit from my norm and give my soup a bit of an Asian flair. Wow, I loved it! The flavor was so rich, complex, and immensely satisfying. Try this, and with cold and flu season looming ahead, you might keep a quart or two in the freezer. Just in case. 

Asian Chicken Noodle Soup

3 garlic cloves

1 tsp. black peppercorns

1-1/2” piece Melissa’s ginger, peeled, rough chopped

2 tbsp. vegetable oil

4 whole star anise

2 quarts chicken stock

3 tbsp. soy sauce

1/2 tsp. sea salt

1 cup chopped celery

1 cup diced carrots

1 5-oz. can sliced water chestnuts

1-2 cups egg noodles (or noodle of your choice)

2 cups diced cooked chicken

1/4 cup chopped parsley

1 cup fresh bean sprouts

4 scallions, sliced into 1” diagonals

​Use a mortar and pestle to pound the garlic, peppercorns, and ginger into a rough paste. Heat oil in a large pot over high heat and fry the paste for 30 seconds to 1 minute or until fragrant. Add the star anise, chicken stock, soy sauce, salt, celery, carrots, water chestnuts, and noodles. Bring to a boil, then lower heat and gently simmer for 15-20 minutes until noodles are done. Add chicken, parsley, bean sprouts, and scallions. Simmer for 5-10 more minutes until heated through and serve.

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Chicken soup purists will enjoy this recipe.