Beth posted this recipe previously on the Beans Blog but I think it deserves a second post.
It is delicious !! Seriously delicious !
4 boneless, skinless chicken breasts cut in cubes
salt and pepper
2 T. olive oil
1 yellow onion chopped
2 garlic cloves minced
1 tsp ground coriander
pinch of cinnamon
32 oz. chicken broth (I think I just used 4 bullion cubes and added 4 cups water)
2/3 cup orzo pasta (I used a cup - Bonnie)
1 T. fresh lemon juice
2 cups baby spinach
1/3 cup grated parmesan cheese
lemon wedges
Season chicken with salt and pepper. Heat olive oil in 4 quart sauce pan over medium-high heat. Add chicken and sear until lightly browned; remove to plate. Reduce heat to medium, add onion and garlic, and saute until onion softens, about 5 minutes. Add spices and stir for one minute. Add broth and bring to a boil. Add orzo and cook until tender, 8-10 minutes. Add chicken, bring soup back to a boil and cook for 1 minute. Remove from heat and add lemon juice. Divide spinach among 6 bowls and ladle hot soup over spinach. Garnish with parmesan and lemon wedges.
salt and pepper
2 T. olive oil
1 yellow onion chopped
2 garlic cloves minced
1 tsp ground coriander
pinch of cinnamon
32 oz. chicken broth (I think I just used 4 bullion cubes and added 4 cups water)
2/3 cup orzo pasta (I used a cup - Bonnie)
1 T. fresh lemon juice
2 cups baby spinach
1/3 cup grated parmesan cheese
lemon wedges
Season chicken with salt and pepper. Heat olive oil in 4 quart sauce pan over medium-high heat. Add chicken and sear until lightly browned; remove to plate. Reduce heat to medium, add onion and garlic, and saute until onion softens, about 5 minutes. Add spices and stir for one minute. Add broth and bring to a boil. Add orzo and cook until tender, 8-10 minutes. Add chicken, bring soup back to a boil and cook for 1 minute. Remove from heat and add lemon juice. Divide spinach among 6 bowls and ladle hot soup over spinach. Garnish with parmesan and lemon wedges.
yummy!
ReplyDeleteMade this on Wednesday with a few modification based on time :-) I used leg and thigh meat (cause that's what was cheap and available) and threw it in for a couple minutes then added the onions and garlic to the meat rather then removing the chicken. Squeezed all of the juice from two small-ish lemons into the pot at the end. Quick, easy, and yummy! Nothing left of the double recipe at the end of the meal!!
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