Chicken and Vegetable One Pot Orzo Soup
I love one pot dishes! Especially when it's soup, in the colder months of the year.
Recently I make a rather large pot of soup every Sunday to take us through the week. Having a bowl of warm soup for lunch every day is going down nicely for us all.
So Sunday's are now 'Soup Sunday' in my kitchen.
This soup packs a whole load of goodness and flavour. You can always add or take away anything from the recipe. Although I go back to this recipe often, every time I make it, it tends to differ slightly as I add other vegetables I may have in my fridge that are other way out.
- 300 g Shredded chicken
- 2 l Chicken or Vegetable Broth
- 1.5 cup Chopped Carrots
- 1.5 cup Chopped Courgetts
- 1.5 cup Orzo Pasta
- 2 cup Chopped onion
- 4 clove Minced Garlic
- 1/3 cup Olive Oil
- 1 cup Chopped Celery
- 3-4 Ginger Slices
- 2 tbsp Sweet or Hot Turkish Pepper paste
- Salt and Pepper to taste
- 2 tbsp Pomegranate Molases
- 2 cup Chopped Parsley
- Juice of 1 Lemon
Boil the chicken with 1/2 cup of onion salt and pepper and set aside. Once the chicken is cooked set aside to cool down, shred it so its ready to use. Save the broth for the soup.
Heat the olive oil in a large pot and start adding all the vegetables one at a time and sauté everything on medium heat for 8 minutes.
Add the orzo pasta, the spices and tomato paste and saute for an extra 4 minutes before adding the broth followed by the chicken to the pot.
Allow everything to cook for about 30 minutes or until the vegetables and the pasta are all cooked.
Only 2 minutes before taking the pot off the heat, stir in the chopped parsley and squeeze the lemon juice.
Serve and enjoy!
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
