Can you REALLY make chicken soup that tastes homemade in 15 min? Yes!
INGREDIENTS
- Olive oil
- 600g (2 10oz bags) frozen precut mirepoix mix (carrot, onion, celery)
- 3g or 1tsp garlic powder
- 2g or 1tsp black pepper
- 1-2g or 1tsp dried oregano
- 75g or 1/4c chicken better than bouillon
- 2 900g/32oz boxes chicken stock (1800g/64oz total)
- 150g or 1 1/3c orzo (sub frozen rice for GF or even broken down ramen noodles)
- 150g or 3-4 large swiss chard leaves, chopped (or other leafy green of choice)
- 450g/1lb rotisserie chicken meat (or baked chicken thighs), chopped
- 2-3g or 1tsp turmeric
- 150g or 1 1/4c frozen peas
DIRECTIONS
- Add generous squeeze of olive oil into a large preheated heavy bottomed pot over high heat followed by mirepoix. Stir and cook for 1-2 mins until thawed and starting to soften.
- Add garlic powder, pepper, and oregano (feel free to eyeball it). Stir and fry for about a minute until fragrant. Stir in chicken bouillon paste. Stir in chicken stock. Add orzo (if subbing for frozen rice wait to add until later). Bring soup to a simmer.
- About 4-5 minutes from when orzo/pasta is done cooking, stir chard/greens. Reduce heat to medium/med-low and cook until greens are tender and orzo is cooked to al dente.
- Stir in turmeric, frozen peas, and chopped chicken just to heat through. If using frozen or pre-cooked rice, add it during this step. Taste for seasoning and adjust with salt if needed. I usually add a large pinch of salt or 2 at this step. Be sure to stir salt in well to dissolve before adding more.
- Garnish with black pepper, a drizzle of olive oil, a squeeze of lemon juice, and fresh dill if you have it.
IF USING CHICKEN THIGHS: Salt boneless, skinless thighs and lay out on a sheet tray. Bake at 450F/230C for 13-15 min.
Comments
0 comment