Hearing that one of our daughters was sick, I immediately set to the task of making chicken noodle soup. It wasn’t an ailment that would necessarily be cured by soup, but if nothing else, I knew it would make her happy. I arrived less than two hours after having heard the news with a big container of soup, made with homemade chicken stock, sautéed leeks, lots of shredded chicken, carrots, orzo, and a big helping of love.
She smiled at me. I knew she was on her way to feeling better.
Chicken soup with orzo
2 tablespoons butter
1 medium sized leek, (only white and light green part) rinsed carefully and chopped
2 ribs celery, chopped fine
2 carrots, peeled and sliced thin
5 cups homemade chicken stock, or 3 (14.5) ounce cans
½ cup plus 2 tablespoons dried orzo
Salt (only if it needs it), and pepper
2 cups cooked chicken, shredded or cubed
Melt butter in large saucepan. Add leek and celery and cook until leek is soft, about 5 minutes. Add carrots, chicken stock, and orzo. Cover and bring to a boil. Turn down heat and simmer for until pasta is al dente, about 10 minutes. Add chicken and continue to cook only until chicken is heated through, about 2 to 3 minutes. Taste and add seasonings as desired.