Why is soup so comforting? Maybe because it warm and cozy? Maybe it brings back memories? I can’t really answer that question but what I can say is, soup is enjoyed around the world, I’ve had sop in every country I’ve visited. Now I won’t even get into which country has the best soup, I would never be able to decide but the classic Chicken Noodle Soup is one of my favorites. Mostly because it reminds me of my grandmother.
My grandmother’s name was Vivian her recipe was very traditional. I’ve made it one-hundred times but this day I was feeling creative and changed it up in four ways. I used orzo pasta instead of egg noodles, I added some lemon to brighten it up, I added spinach for nutrients and color and I added just half a cup of heavy cream to bring it all together.
- 2 tbsp olive oil
- 3 carrots (peeled and sliced)
- 1 onion (small, diced)
- 2 garlic cloves (minced)
- 5 cups chicken stock
- 1 cup orzo
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 bay leaf
- 3 cups cooked chicken (shredded, I use a rotisserie chicken)
- 1/2 cup heavy cream
- 2 lemons (large, juiced)
- 1 handful of baby spinach
- salt and pepper (to taste)
- Heat olive oil in a large deep pot. Once simmering add carrots, season with a little salt and pepper, sauté until slightly tender. Add in onion and sauté for about 3 minutes or until translucent then add the chopped garlic and cook an additional 2 minutes.
- Add in the shredded chicken, oregano, basil, a pinch of salt and pepper, stir to combine. Add orzo and lemon juice to the pot and stir, allow orzo to cook 5 minutes while stirring occasionally.
- Pour in the chicken broth and cream, season with bay leaf, salt and pepper and bring to a boil. Boil on high for 1 min then reduce heat to a simmer. Continue cooking until orzo is soft, stirring occasionally, about 8 minutes.