A Kitchen Keeper Original - Greek-Style Chicken Soup

From the kitchen of One Perfect Bite..."Mm! Mm! Good!" That slogan and the sound of a can opener marked, and possibly marred, my childhood. My mother made only brand named soups, and it was years before I knew that the chicken and tomato varieties came from anything other than a can. When my children were small, I developed a reputation for making the best peanut butter sandwiches in town. My own children took them for granted but their friends couldn't get enough of them. My secret then was threefold. I used homemade sandwich bread, spread the bread with butter and then topped it with peanut butter and homemade jam. Over the years, I've also developed a reputation for soup that rivals that of my PB&J's. I, of course, have another secret that I'm going to share with you tonight. I use concentrated (double strength) beef and chicken broth to make my soups. Normally, I make my own stock and boil it down, but I've come across a couple of products that I use when my homemade version is not available. I also use them when I'm rushed and want a soup I can get on the table quickly. I like the reduced sodium varieties of Better Than Bouillon and the relatively new Knorr Homemade Stock. If you use either of these products, you'll want to use additional salt judiciously. I really like the soup I'm featuring tonight. Because it uses orzo and deli chicken, it is simple to make and you can have it on the table in less than 45 minutes. It's a riff on the famous Greek Avgolemono, but this chicken soup is more substantial and a perfect way to stimulate peckish appetites. I do hope you'll give it a try. I make it at least once a month and once you taste it I think you'll see why. Here is how this very simple soup is made.

Greek-Style Chicken Soup with Orzo...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon olive oil
1-1/2 cups diced white onion
1-1/2 cups shredded carrots
1 teaspoon kosher salt
8 cups hot double strength chicken stock, divided use
1-1/2 cups orzo
3 cups boned coarsely chopped deli rotisserie chicken
4 eggs
1/3 cup fresh lemon juice
Salt and Pepper
1 tablespoon fresh oregano

Directions:
1) Heat olive oil in a stock pot over medium high heat. Add chopped onion and salt and saute for 3-4 minutes, or until softened. Do not brown. Add carrot and saute for another 2 minutes. Sprinkle vegetables with salt.
2) Place 1 cup chicken stock in a blender. Add 7 cups of chicken stock to pot and bring to a simmer. Once stock is simmering, add orzo. Cover pot and simmer for about 10 minutes, or until orzo is tender. Add chicken and warm through.
3) Add eggs and lemon juice to the cooled stock in the blender and blend until the mixture is frothy.
4) Slowly pour egg mixture into hot soup, stirring constantly until it is completely mixed in. Do not bring to a boil or eggs will curdle. Add oregano and stir into soup. Adjust salt and pepper to taste. Serve immediately. Yield: 6 servings.

                    

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One-Pot Lemony Chicken and Orzo

From the kitchen of One Perfect Bite...I still keep my eyes open for low cost recipes to pass on to a group that was formed during the recession to help women who were trying to feed their families on a limited budget. The recession is long over, but we still get together for coffee three or four times a year to touch base and keep each other up to date. I make it a point to take a recipe or two with me when we meet up. Old habits die hard. I found the recipe for this super quick one dish meal on Recipes.com and I passed it on to them. It's a nice recipe and I'm comfortable passing it on to you. If you'd like a more upscale version of the dish replace the green beans with asparagus and top the finished dish with a sharp grated cheese. You can have the dish on the table in about 30 minutes and it definitely is inexpensive to make. If you're watching pennies or simply looking for a quick week night recipe, do give this one a try. Here is how it's made.

Frugal Foodie Friday - Chicken and Orzo Soup

From the kitchen of One Perfect Bite...Last night I made a huge pot of a  light soup that's a great candidate for a Frugal Friday lunch or supper. Unexpected oral surgery has limited what the Silver Fox can eat, so my planned menus had to be replaced with liquids and other soft foods that can be swallowed with minimal chewing. He's moved passed lime jello, which I've been informed his mother made better than I do, and he's ready for food with a bit more substance. I've made this soup before and have found it is wonderful for those with dental problems or stomachs that are not quite up to par. It can be made quickly and it truly falls into the category of no-fuss no-bother food. While my soups tend to be theme and variation creations, the recipe I'm featuring tonight is the original version that first appeared in Cooking Light magazine. This is a recipe that can't be spoiled, but it can be greatly enhanced if you start with a really flavorful chicken stock. Don't be afraid to use chicken bouillon to increase the flavor of canned broth if it seems weak. Better still, start with your own stock and additions won't be necessary. I normally use chicken thighs in this recipe because I think they are more flavorful and less prone to overcooking if left in the pot for too long a time. Overcooking destroys the texture of chicken, so watch your timing carefully. All in all, this is a very nice, very cheap and very quick soup to prepare. I suspect you and your family will like it and I hope you'll make it whenever chicken parts go on sale. Here is how it's made.

Chicken and Orzo Soup...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1/2 cup uncooked orzo
2 teaspoons olive oil
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1-1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups fresh baby spinach
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:
1) Bring 1-3/4 cups broth to a boil in a medium saucepan. Add orzo and cook for 10 minutes, or until done. Drain.
2) While orzo cooks, heat a large saucepan over medium heat. Add oil to pan and swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2-1/4 cups broth, 1-1/4 cups water, parsley, and thyme and bring to a boil. Reduce heat. Cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper and simmer to wilt spinach, about 1 minute. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Smoky Chicken and Potato Casserole

Two Years Ago Today: Finlandia and Scandinavian-Style Cucumber Pickle

Three Years Ago Today: Chapatis and Pooris - One Dough Formed Two Ways

Creamy Orzo with Feta Cheese and Sun-Dried Tomatoes for Two

      

From the kitchen of One Perfect Bite...While I know that lamb is not a popular favorite in the United States, my family loves it. They are particularly partial to double cut chops and really well-flavored burgers made with ground lamb. It can be difficult to find appropriate sides to serve with it because the meat is distinctly flavored and can be overwhelmed by choices that work perfectly well with beef or chicken. I was delighted when I found this recipe in Cuisine at Home magazine because I knew a pumped up orzo would be perfect to serve with grilled lamb. The fact that the recipe was scaled to feed just two diners was an added plus. It takes about 15 minutes to move this dish from the chopping block to the table and it is easy enough for even young cooks to try. The orzo is vaguely Mediterranean and it will appeal to most palates, though I suspect it will not be easy to sell it to young children. While the recipe below is scaled to feed two, it can be doubled or tripled for those of you who still have a gang at your table. If you don't care for sun-dried tomatoes use olives. If you don't like feta try using blue cheese instead. While it is not necessary, I always add a tablespoon or two of pine nuts to the orzo to give it some texture. I really hope you'll try this simple recipe. I think it will quickly become a go-to favorite. Here's how the orzo is made.

Creamy Orzo with Feta Cheese and Sun-Dried Tomatoes...from the kitchen of One Perfect Bite courtesy of Cuisine at Home

Ingredients:
1-1/2 cups chicken broth
1/2 cup orzo pasta
2 tablespoons sun-dried tomatoes packed in oil, minced
2 tablespoons feta cheese, crumbled
1/8 teaspoon kosher salt
1/8 teaspoon pepper

Directions:
1) Bring broth to a boil in a small saucepan and stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally until liquid is absorbed, about 9 minutes. Remove saucepan from heat.
2) Stir tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo with salt and pepper.  Serve immediately. Yield: 2 servings.

One Year Ago Today: Asparagus Soup with Green Garlic and Eggs

Two Years Ago Today: Blueberry Cream Squares

Three Years Ago Today: Curried Cream of Cauliflower and Apple Soup

Chicken Soup with Orzo, Lemon and Dill

My Thought for the Day can be found, here. If you like it, give us a thumbs up.

From the kitchen of One Perfect Bite...This is a great pantry soup for spring and summer meals. It is light and easy to prepare, though I did come across a problem the first time I made it. When raw chicken is poached or boiled it creates an unpleasant scum that rises to the surface of the liquid in which it cooks. The problem can be avoided by blanching or pre-cooking the chicken until it loses its pink color. I did not do that and as a result my first effort had more than a bit of scum in it. Second time around, I cooked the chicken along with the vegetables before the stock was added and had a relatively clear soup to show for my efforts. Third time through, I used a rotisserie chicken and had a lovely, scum free soup in no time at all. I've obviously become a proponent of rotisserie chicken for use in this soup. The combination of flavors made experimenting with this recipe worthwhile and I know you will enjoy the final results. There is nothing here not to like and the soup is truly easy to make. The recipe, which I'm featuring as it was originally written, comes from Bon Appetit magazine. My riff, substitutes 12 ounces of rotisserie chicken for the thigh meat, so I also do away with the 15 minutes required to cook the raw chicken and simply warm it through. The finished soup tastes a bit like avgolemono, but it is easier to prepare. Here is how it is made.

Chicken Soup with Orzo, Lemon and Dill...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:
1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
1 celery stalk, sliced crosswise 1/2-inch thick
12 ounces skinless, boneless chicken thighs
6 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
1/2 cup orzo
1/4 cup chopped fresh dill
Lemon halves (for serving)

Directions:
1) 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 and season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, about 15 to 20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
2) Meanwhile, return broth to a boil. Add orzo and cook until al dente, about 8 to 10 minutes.
3) Remove pot from heat. Stir in chicken and dill. Serve each bowl with a lemon half to provide additional flavor.








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Orzo Salad

From the kitchen of One Perfect Bite...This lovely salad tastes as good as it looks. I found the recipe for it on Gourmet Live while searching for inspiration and an interesting new summer side. I wanted to share it with you before apples start dropping from trees. The recipe is simple and straightforward and the salad is a perfect accompaniment to serve with almost anything that comes off the grill. I especially like to serve it with lamb, but I've also found the salad is substantial enough to serve as a standalone lunch or a light supper. Orzo is a rice-shaped pasta that cooks very quickly. Orzo is also the Italian word for barley and that sometimes causes confusion. While barley could be substituted here, cooking times would vary and the salad would have a completely different taste. I prefer the salad made with pasta. It takes about 15 minutes to put this together, but you'll have to wait for the orzo to come to room temperature before it can be served. Unfortunately, the salad does not keep well. The appearance of arugula and radicchio does not improve with age, so if looks are important to you, make no more of this than can be consumed in one sitting. I know those of you who try this salad will love it. It has texture and balanced flavors, and when freshly made it, it is a feast for the eyes. Here's the recipe.

Orzo Salad...from the kitchen of One Perfect Bite courtesy of Gina Marie Miraglia Eriquez and Gourmet.live

Ingredients:
1/4 cup pine nuts
1/2 pound orzo
2 tablespoons fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil
1 garlic clove, finely minced
3/4 cup (6-oz.) jar marinated roasted bell peppers, drained and chopped
1/4 pound mozzarella, preferably fresh, cut into 1/2-inch pieces
2 cups chopped baby arugula leaves (2-1/2 ounces)
1 cup chopped radicchio (2 1/2 ounces)

Directions:
1) Position a rack in middle of oven. Preheat oven to 350 degrees F.
2) Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
3) Cook orzo in a 6 to 8-quart pot of boiling salted water until tender, then drain well in a colander.
4) Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
5) Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
6) Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well. Season salad with salt, pepper, and additional lemon juice, if desired. Yield: 6 servings.

One Year Ago Today: Scandinavian Shrimp Salad

Two Years Ago Today: Black Bean Burritos

Three Years Ago Today: Blue Cheese Steak Sandwich

Hannibal's Roasted Tomato Pilaf

From the kitchen of One Perfect Bite...While the rice and barley simmered, my mind wandered and Hannibal and the armies of Carthage came to mind. I think the color of the grains triggered my reverie. I was looking at a decidedly hot mess and needed some distraction until everything in that pot came together. I comforted myself with the knowledge that those armies, fueled by grains such as these, crossed the Alps and challenged the power of Rome. That they lost was beside the point. I was determined, at the very least, to tame the contents of my pot. As it turned out, I worried needlessly. My plan included the addition of roasted tomatoes, and a quick taste at the end of cooking revealed a pleasantly flavored, nutty surprise that was brightened by the flavor and color of the fruit. I'm still relatively new to meatless cooking and I'm always taken aback when dishes like this actually work. In order to assure the brown rice was cooked, I staggered the addition of the barley and orzo. I was afraid that if everything went into the pot at the same time the orzo and barley would become gummy before the rice was done. That meant one extra pan, but I'm glad I took the time to do it that way. The roasted tomatoes were great, but I think garlic sauteed zucchini would have worked as well. Even my committed carnivore enjoyed the dish, though he ate it with a chop on the side. Whether you have it as a main course or a side dish, I think you'll like this, too. Here's the recipe.

Hannibal's Roasted Tomato Pilaf...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cup baby tomatoes
3 tablespoons olive oil, divided use
2/3 cup brown rice
2/3 cup barley
2/3 cup orzo pasta
3-3/4 cups chicken or vegetable broth
1 teaspoon salt
Optional: Basil leaves for garnish

Directions:
1) Preheat oven to 400 degrees F. Place tomatoes on a baking sheet and toss with 1 tablespoon olive oil. Bake for 20 minutes. Set aside.
2) While tomatoes bake, add 1 tablespoon olive oil to a skillet and heat until warm. Add brown rice and sauteed until grains are coated and lightly brown. Add salt and broth. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
3) Add reserved 1 tablespoon olive oil to a second skillet and heat until warm. Add barley and orzo and cook until grains are coated and lightly brown.
4) Stir barley and orzo into brown rice. Bring to a boil, then reduce heat and simmer, covered, until water is absorbed and mixture is tender, about 20 minutes longer.
5) Lightly toss pilaf mixture with roasted tomatoes. Season to taste. Garnish with basil if desired. Serve warm or cold. Yield: 6 servings.

You might also enjoy these recipes:
Stuffed Bell Peppers with Moroccan Rice Pilaf - The Heritage Cook
Garlic Rice Pilaf - Christine's Cuisine
Dirty Rice - Simply Recipes
Mushroom Rice Pilaf - What's Cookin Chicago
Rice Pilaf with Spinach and Bacon - The Teacher Cooks
Bulgur Pilaf - Koko's Kitchen
Rice and Red Lentil Pilaf - One Perfect Bite

Orzo and Rice Pilaf with Pignoli and Parmesan Cheese

From the kitchen of One Perfect Bite...This is an old family favorite that we love to serve with grilled or roast meat. It is our version of a commercial rice product that was quite popular years ago. Appetites are hardy in our family and it reached a point where the prepared mix cost nearly as much as the meat it was supposed to accompany. That didn't compute, so we came up with our own rice mix. Pilaf is one of those dishes that spans cultures and geographical regions. A more thorough examination of its rootless nature can be found here. This recipe is quite simple and if your family enjoys rice-based dishes I think they'll like this one. The cheese topping is optional but it is a very nice addition that you probably will want to try. The recipe can easily be doubled. Here's how it's made.

Orzo and Rice Pilaf with Pignoli and Parmesan Cheese...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons extra virgin olive oil
1/4 cup finely chopped yellow onion
1 teaspoon minced garlic
3/4 cup raw basmati rice
1/2 cup orzo
2 cups chicken broth
1 teaspoon kosher salt
1/4 cup toasted pignoli (pine-nuts)
Optional: 1/4 cup freshly grated Parmesan cheese

Directions:
1) Heat oil in a large skillet or saucepan over medium-low heat. Add onion and saute until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2) Add rice and orzo and cook for 2 minutes. Add chicken broth and salt. Heat to boiling. Cover pan, reduce heat to medium-low and cook for 15 minutes longer, or until broth is absorbed. Remove pan from heat. Let sit, covered, for 10 minutes before serving.
3) Add toasted pignoli and cheese (if using) to pilaf. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Rice and Red Lentil Pilaf: Kichiri - One Perfect Bite
Southwestern Cilantro Rice Salad - One Perfect Bite
Shrimp Risotto - Coco Cooks
Spanish Rice - Taste Tempters
Mexican Rice - Chef in You
Paella Rice Salad - Eclectic Recipes
Radish Rice -Aayi's Recipes
Zesty Rice and Barley - Living the Gourmet

Red Peppers Stuffed with Orzo and Feta Cheese

From the kitchen of One Perfect Bite...Our weather continues to be uncharacteristically warm and Bob has been uncharacteristically hungry. Despite the heat, he's been felling trees and that kind of work demands calories to stoke the fire. I decided to do a mini Mediterranean feast for his supper tonight. I pan grilled double cut lamb chops and served them with an Israeli salad and orzo stuffed peppers that are reminiscent of those served in the Greek isles. The peppers are lovely and add great color to the table. While they take time to cook, they are really easy to do and they are a relative bargain at this time of year. I can't help but add they would also be wonderful entree for Meatless Monday. Sweet peppers are slowly making their way to our green markets and in another month we'll be able to buy them four to the dollar. Even now they are a bargain when compared to their winter prices. I had six gorgeous bright red bell peppers that needed attention and this dish was a perfect way to enjoy their luscious summer flavor. The recipe on which the peppers are based was developed by Gordon Hamersley for Fine Cooking Magazine over a decade ago. I keep very few recipes for that length of time, so you know in my book it's a keeper. This is one of those recipes I play with. I suspect you will to. There are times I add pine nuts and sun-dried tomatoes to the mix, and others where green olives, raisins and orange zest best suit my fancy of the day. Now, I don't mean to shock you, but I've even been known to follow the recipe exactly as it's was written. If you don't have or like kale, substitute spinach or arugula. If you can't use wine, use water or vegetable stock. I use a white French vermouth to make mine, hearkening back to the days when Julia Child suggested using a good vermouth in place of a mediocre white wine for cooking. I really hope you'll try the peppers. You really can't go wrong. Here's the recipe.

Red Peppers Stuffed with Orzo and Feta Cheese...from the kitchen of One Perfect Bite inspired by Gordon Hamersley

Ingredients:
4 tablespoons olive oil, divided use
1 medium red onion, cut into large dice
2-1/2 ounces kale, washed and torn into bite-size pieces (2 cups lightly packed)
Kosher salt and freshly ground black pepper
1-2/3 cups cooked orzo, cooled (from 3/4 cup raw orzo)
Grated zest from 1/2 lemon
1 to 2 tablespoons fresh lemon juice (from about 1/2 lemon)
1/4 pound feta cheese
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1-1/2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
8 Kalamata olives, pitted and chopped
6 medium red bell peppers
1-1/2 cups dry white wine or water

Directions:
1) Heat oven to 350 degrees F. Heat 2 tablespoons oil in a large skillet until moderately hot. Add red onion and cook over moderate heat, stirring occasionally until soft, about 5 minutes.. Add kale and cook, stirring often, until wilted and tender, about 5 to 7 minutes. Season lightly with salt and pepper. Set aside.
2) Combine onion and kale with the orzo, lemon zest, lemon juice, feta cheese, oregano, thyme, parsley, and olives in a large bowl. Toss gently until combined and season with salt and pepper.
3) Slice off top 1/2 inch of each pepper and reserve. With a paring knife, cut away ribs and discard. Turn pepper upside down and pat it to get all the seeds to fall out. Divide orzo filling among peppers. Replace top of each pepper.
4) Place peppers in a medium baking dish and sprinkle them with reserved 2 tablespoons olive oil. Season again with salt and pepper. Pour wine in pan. Bake until peppers are very tender and slightly blackened on top, about 1-1/2 hours. Yield: 6 servings.

You might also enjoy these recipes:
Stuffed Green Peppers: Healthy and Delicious - Zesty Flavors
Stuffed Peppers - I Eat Trees
Classic Stuffed Peppers - What's Cookin Chicago
Indian Stuffed Bell Peppers - Sugar Pies
Mediterranean Style Stuffed Peppers - Elle's New England Kitchen
Blast of Color Mexican Stuffed Peppers - Mother Rimmy's Cooking Light Done Right

Cheesy Orzo Pilaf

From the kitchen of One Perfect Bite...I bought lamb chops for our holiday dinner, but because I was unsure of the number I'd be feeding, I ended up with more chops than guests at the table. I decided to grill the remainder of the chops tonight. Those we had for the holiday were delicious and I wanted to serve these with something that would compliment, rather than overpower, their marvelous flavor. I decided to make an endive and watercress salad and a very cheesy orzo pilaf. I can attribute the salad to Thomas Keller, but identifying the parentage of the orzo is next to impossible. Rachael Ray did a version of this recipe at least five years ago and since that time it has appeared in various guises on numerous cooking sites. I lack the wisdom of Solomon and have no easy test to establish paternity, so I'm just going to move along and pretend the orzo is a new version of rice pilaf. It is very easy to do and can be on the table in 15 minutes. Chances are you have all the ingredients you need to make this in your pantry, and, if not, they can all be found in any large grocery store. It is a perfect dish to serve with grilled meat or poultry and I know you'll enjoy it. Here's the recipe.

Cheesy Orzo Pilaf...from the kitchen of One Perfect Bite

Ingredients:
3 cups low-sodium chicken broth
3/4 pound orzo
5 minced garlic cloves
1 cup grated Parmesan-Reggiano cheese
2 tablespoons finely minced parsley
salt to taste
freshly ground pepper to taste

Directions:
1) Bring broth to a boil in a large heavy saucepan. Add orzo and garlic and reduce heat to medium high. Simmer, uncovered, for about 7-8 minutes, stirring occasionally, until the pasta is tender, and broth is nearly absorbed.
2) Turn heat off, but leave the pan on stove. Add cheese and parsley and mix well. Season to taste with salt and pepper. Serve warm. Yield: 6 servings.

You might also enjoy these recipes:
Yangzhou Fried Rice - One Perfect Bite
Warm Asian-Style Rice Salad - One Perfect Bite
Sticky Rice - One Perfect Bite

Yucatan-Style Chicken, Lime, and Orzo Soup

From the kitchen of One Perfect Bite..."Come tip toe through the tulips with me." Really. I'm serious. We spent the day at a tulip fest held by a grower in our area and we had a really fantastic time wandering through 3000 acres of gorgeous, glowing color. We left early and returned late, so dinner, while necessary, was problematic. The cast iron stomachs of youth are just that and after a day of corn dogs, currywurst, and elephant ears, our digestive systems need some pampering to neutralize the grease and sugar we managed to consume while making merry. I'm like Mrs. Pac Man at these events. I have to taste everything that's being sold. I am not fond of corn dogs, but they smell so good my olfactory senses convince my brain that the culinary equivalent of a miracle has occurred and this time the corn dog will be delicious. Of course they never are and they are just the beginning of the problem. Smell those curly fries? I'm there in seconds. Blue cotton candy? I'm weak in the knees. Bob jokes, I hope, that it's less expensive to take me to the opera than a fair. After a day of such excess something light and palate cleansing is in order and this soup is perfect on both those counts. It's a quick fix meal that is perfect for a light spring supper. I found the recipe years ago in a copy of Bon Appetit magazine. They say the soup comes from the Yucatan. That may be, but I suspect it came from a resort rather than a native kitchen. Regardless, it is a lovely soup. I hope you'll try the recipe.

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

Ingredients:
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

Directions:
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; 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.

You might also enjoy these recipes:
Avgolemono - One Perfect Bite
Tortilla Soup - One Perfect Bite
Chicken Long Rice - One Perfect Bite