orzo | wishing for horses

Have you ever thought, “I could make this from scratch and it would be much better.” It occurred to me, while having a bowl of something similar out of a can, that I could do just that.

Lemon Chicken and Orzo Soup

3 tablespoons Olive Oil
3 Carrots (diced)
2 ribs of Celery (diced)
1 medium Onion (diced)
1 bulb of Fennel (diced)
Salt & Pepper
1 teaspoon dried Sage
1 teaspoon Fresh Rosemary
4 cups Chicken Stock
2 cups Water
2/3 cup Orzo Pasta (cooked)
4 cups chopped Kale
2 cups cooked and shredded Chicken
The Zest and Juice of one large Lemon

In a large stock pot, heat the olive oil over medium high and saute the carrot, celery, onion, and fennel for about 5 minutes. Add the sage and rosemary, salt and pepper and saute for a few more minutes.

Add the chicken stock and water and bring to a boil. Turn the heat to low and simmer until the vegetables are tender, about 10-15 minutes. Add the kale, chicken, lemon (zest and juice) and orzo to the pot and continue to simmer until the kale is cooked down and the chicken is warmed through. Test for seasoning and add additional salt or pepper if needed.

Serve with garlic cheese bread.

All the credit for this recipe goes to Jef, who, when I was recovering from surgery a few months ago took over the cooking duties for a few days. This recipe is a result of his cooking adventures.

For the Salad:
1 lb Orzo Pasta
4 cups halved Cherry or Grape Tomatoes
2 cups crumbled Feta Cheese
4 cups chopped Cucumbers
2 cups pitted Calamata Olives
1 cup chopped Green Onion

Cook the Orzo Pasta in a large pot with plenty of salted boiling water. Drain and set aside to cool completely. You could also rinse it under cold water until chilled.
Combine the pasta and the rest of the prepared veggies and Feta cheese in a large bowl. A LARGE bowl! This recipe makes enough for about 20 side servings and about 10-12 meal size servings.
Toss the salad with the dressing and serve chilled.

For the Dressing:
1 cup White Wine or Champagne Vinegar
2 tablespoons Dijon Mustard
1 tablespoon Whole Grain Mustard
2 tablespoons chopped Fresh Dill
2 teaspoons Salt
1 teaspoon Pepper
2 cups Olive Oil

Place all the ingredients in a blender and whiz it until it’s emulsified. You can also put everything in a large jar and give it a good shake.

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Tag Archives: orzo

Lemon Chicken & Orzo Soup

Greek Orzo Pasta Salad

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