We had friends over the other night and I made an enormous (and I really mean eee-nor-mous) pot of this soup. We had so much left over after we all partook that I sent them home with a quart of it, froze another quart, and then ate the rest of it all week while Elliott was out of town. Lena ate it with me, sweet little thang.
(Why does she have two spoons and three cups?!)
Anyway, I was thinking of all my East Coast friends who are stuck in Hurricane Sandy and this sounded like a cozy meal to enjoy tonight. If you’ve still got power (and can read this) and also have the ingredients (hah?), here are both delicious recipes:
- 3lbs chicken breast, cut into bite-sized pieces (thank you, Emily W!)
- 4.5 cups low-sodium or homemade chicken broth
- 4.5 cups water
- 1 1/3 cups chopped carrot
- 1 1/4 cups chopped onion
- 1 cup chopped celery
- 2 teaspoons salt
- 8 ounces uncooked orzo (rice-shaped pasta)
- 1/4 cup chopped fresh flat-leaf parsley (or 2 T dried parsley)
- 2 1/2 teaspoons grated lemon rind
- 1/4 cup fresh lemon juice
- Lemon wedges (optional)
- Coarsely cracked black pepper (optional)
- Mix water and chicken broth in a large pot. Add carrot, onion, celery, and salt to pan.
- Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender.
- Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.
- Cook pasta according to package directions, omitting salt and fat.
- Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice.
- Garnish each serving with lemon wedges and cracked black pepper, if desired.
- Preheat oven to 400 degrees F. Spray or lightly grease a 9-inche round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder.
- Stir in egg, milk, and vegetable oil until well combined.
- Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.