Thursday, June 19, 2014

Chicken, Lime and Orzo Soup

From the kitchen of One Perfect Bite...A real deluge, decidedly unlike Shakespeare's gentle rain, forced me to cancel plans for a barbecue tonight. The pantry here is much smaller than those I've had in the past, so last minute changes to the menu are a bit harder to pull off. I, nevertheless, put together a meal that the Silver Fox, who had been looking forward to his steak, actually enjoyed. It was a soup and sandwich supper that came from different areas of the country and a neglected corner of my recipe archives. Tonight's soup, which most of you missed first time around, is making an encore performance, while the wraps, which I'll feature tomorrow night, have Hispanic overtones. Both the soup and the wraps are simple to prepare and they make for a light and pleasing meal that was near perfect for a rainy summer night. I do hope you'll try both of them. Let's start with the soup. Here is how it's made.

Chicken, Lime and Orzo Soup...from the kitchen of One Perfect Bite, courtesy of Bon Appetit magazine

3/4 cup orzo (rice-shaped pasta)
1 1/2 tablespoons olive oil
1 medium white onion, thinly sliced
6 garlic cloves, thinly sliced
2 jalapeño chiles, thinly sliced
3/4 pound skinless boneless chicken breasts, cut into matchstick-size strips
5 cups low-salt chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded, chopped
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs


1) Cook orzo in pot of boiling salted water until just tender. Drain well.
2) Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken and sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs. Yield: 4 servings.

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Susan Lindquist said...

What a spicy soup, Mary! Good bounce back on the dinner scramble! The weather may alter your plans, but the food's still tasty!

Jean | said...

Mary, I love a good chicken soup! This one sounds really good, one to add to my chicken soup rotation!

Eleanor I. Cook said...

A Mexican restaurant in my area makes a soup similar to this (they use rice instead of orzo) and they add chunks of avocado before serving. It is wonderful! Try adding avocado - it really makes it!

Kath said...

I am in awe of your improv skills, Mary! Your soup looks great, and there's nothing like a good soup on a rainy day.

Lori E said...

It sounds really refreshing and "bright" tasting. I'll bet it tastes delicious.
I have never used orzo. Does it cook that quickly?

Mary Bergfeld said...

Lori. it does indeed cook that fast.
I use it often.

Jersey Girl Cooks said...

Great flavors. Chicken soup is one of my favorite soups and I love your variation.

David said...

Mary, Nice soup! The addition of the cilantro and jalapeno give a nice pop of flavor and heat... Take Care, Big Daddy Dave

Big Dude said...

As a fan of Southwestern flavors, I know I would love this soup.

Ginny said...

I have made another one of your chicken orzo soups and really love it, so imagine this to be excellent as well. I am now off to looks at your similar items

evanoff said...

Made this tonight and it was so good!

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