While I was sick friends told me that salt is the main cause for water retention and I should limit my intake of salt to help the swelling go down. Not being able to put salt on most of my food made it hard for me to choose what to eat most days, restaurant food is always usually salty so this made me miserable because I didn't want to be that person that had too many conditions when they ordered food. I started putting lemon on everything I ate just to add flavor and this soup saved me from adding salt or just throwing in the towel.
A very refreshing soup. I like that it used the orzo pasta.
Ingredients
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
Directions
+ Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
+ Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
+ Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
http://damndelicious.net/2014/04/25/lemon-chicken-orzo-soup/
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