the most wholesome chicken and orzo soup
Ingredients
- 6 skinless and boneless chicken thighs
- 1 carrot, diced
- 1 white onion, diced
- 1 leek, sliced
- 1/2 cabbage (sweetheart cabbage), sliced
- 2 garlic cloves, grated
- 2 tsp aromat
- 2 chicken stock pots
- 1.5-2L water or 1.5-2L fresh chicken stock
- 1/2 dried herbs (oregano, dill or mixed)
- 200g orzo
- Handful of fresh coriander or parsley
- 2 tbsp crème fraîche (based on 2 people - 1 tbsp each)
- 3 tsp olive oil (2 for cooking and 1 per serving)
- Optional: splash of wine
Method
- In a large pot, season and fry the chicken in 2 tsp of olive oil for 5 minutes on each side until cooked.
- Remove from pot, shred and set aside.
- In the same pot, add the carrot, onion, and leek and cook for 5 minutes until starting to soften.
- Add the grated garlic and cook for a further minute.
- If using wine, add it at this point to deglaze the pan.
- If not using wine, add the chicken stock, dried herbs, aromat, orzo, and cabbage.
- Cook for 10 minutes until the orzo is cooked.
- Add the shredded chicken for the last 5 minutes of cooking time.
- Spoon into a bowl and top with a tbsp each of crème fraîche and tsp olive oil drizzled on top. Finally, top with more fresh herbs.