Since diplo-husband is out and about the globe this week, I thought I would make a few things to hold me over across the coming days. Not only is it not so fun to cook for one, it’s not so possible with a diplo-baby holding tight to your shoulder.
In keeping with my new year’s resolution of making more soup, I figured there was not better place to start than chicken noodle, especially since the weekend was full of cold air and gray skies. Something about a bowl of chicken noodle always warms you up.
Now, like always, I modified this a bit. The original recipe is from Williams-Sonoma Food Made Fast Weeknight (if you only have half an hour to make dinners, this is your book). I made a few changes, based on what circumstances called for. I don’t have the richest stock on hand, but I poach a lot of chicken breast, so while I realize it would be a lot more flavorful if I added bones, carcass etc, I make do with what we have to make the most of it – that’s the disclaimer on my chicken stock. In this instance, I was about half a liter short of stock so I used a Knorr cube to get to the finish line a little faster. Also, I didn’t have marjoram on hand, but did have thyme. And finally, the recipe calls for orzo pasta but I like to go old-school so I threw in alphabet letters instead for a blast from the past.
Good to the last drop…
Chicken and Orzo (Alphabet) Soup
1 tbsp butter
1 small onion chopped
2 carrots chopped
1 stalk celery chopped
2 tbsp marjoram
8 cups/64 oz/2 liters chicken broth
3/4 cup small pasta shape
6 oz (185 g) baby spinach
3 cups cooked chicken (560 g)
Salt and Pepper to taste
Freshly grated parmesan to taste (I like lots)
1. On medium heat, melt butter. Saute onion 3-4 minutes until translucent, add carrots, celery, and marjoram. Saute until soft, 3-5 minutes longer. Add broth and raise heat to medium-high. Simmer 5 minutes.
2. Add pasta to simmering soup – cook about 4-5 minutes until al dente. Add spinach and cooked chicken, stir until chicken warmed through and spinach wilted (1-2 minutes). Season with salt/pepper, ladle into bowls and top with cheese to taste.
Photography by The New Diplomat’s Wife.