I have watched Ina Garden’s cooking shows for decades (still secretly wish I live next door to her, sounds like a stalker? LOL). Love her recipes and they’re always a hit. From her latest cookbook, this one is called Chicken in a Pot with Orzo. I modified it, I used quartered (dark meat) chicken instead of a whole chicken, white onion instead of leeks and it was divine. It’s like chicken soup on steroid. The ingredients are simple, with the exception of saffron which makes it extra special and it really adds that a little something to the soup. It also gives the soup this beautiful golden color and it smells soooo good. I used orzo, like Ina, but I can see noodles substitution for a fancy chicken noodle soup. I also feel like you can use herbs like dill, parsley and thyme like her, but if you don’t, it’s not the end of the world. I just had dried thyme so that’s all I used, my homemade chicken stock is already full of flavor so it didn’t miss anything in my humble opinion.
This Chicken Orzo Soup is so comforting for a cold winter day.
Let’s cook some food!
Preheat the oven to 350 °F.
Heat olive oil in a medium Dutch Oven, medium-high heat. Dry the chicken using paper towels, and sear them 2 pieces of the quartered chicken at a time until the skin is golden browned on both sides. Transfer the chicken to a plate.
Add the carrots, celery, onion, and fennel, cook for 10 minutes. Add the garlic and cook for one minute.
Return the chicken to the pot, skin side up. Add the chicken stock, I used my homemade (follow the link for the recipe) but store bought is totally fine. Add saffron, and enough water to almost cover the chicken. Add the herbs, tie them with kitchen string if you use fresh ones before dropping them into the pot. I just had dried thyme so that’s all I used (about 2 teaspoons), my homemade chicken stock is already full of flavor so it didn’t miss anything. Add salt and pepper.
Bring it to a boil, cover and put it in the oven for 45 minutes to 1 hour.
Discard the herbs if you are using fresh herbs. Stir in orzo. Cover with the lid and allow to sit on the stove off the heat for 20-25 minute, until orzo is tender.
Spoon the chicken, broth, and pasta into a bowl and sprinkle salt and pepper to taste. Enjoy!
I hope you give this Chicken Orzo Soup a try and let me know how it goes!
- 2 tablespoons regular olive oil
- 4 pieces of chicken quarters (legs and thighs)
- 2 cups ¾-inch diced carrots (2-3 carrots)
- 2 cups ¾-inch diced celery (4 ribs)
- 2 cups ¾-inch diced yellow onion (1 large onion)
- 2 cups chopped fennel (1 large bulb)
- 2 teaspoons minced garlic (2 cloves)
- 4 cups chicken stock, preferably homemade
- ½ teaspoon saffron threads
- 6 sprigs fresh thyme
- 8 sprigs fresh parsley
- 10 sprigs fresh dill
- salt and freshly ground black pepper
- ¾ cup orzo
- Preheat the oven to 350 °F.
- Heat olive oil in a medium Dutch oven, medium-high heat. Dry the chicken using paper towels, and sear them 2 pieces of the quartered chicken at a time until the skin is golden browned on both sides. Transfer the chicken to a plate.
- Add the carrots, celery, onion, and fennel, cook for 10 minutes. Add the garlic and cook for one minute.
- Return the chicken to the pot, skin side up. Add the chicken stock. Add saffron, and enough water to almost cover the chicken. Add the herbs, tie them with kitchen before dropping them into the pot. Add salt and pepper.
- Bring it to a boil, cover and put it in the oven for 45 minutes to 1 hour.
- Discard the herbs if you are using fresh herbs. Stir in orzo. Cover with the lid and allow to sit on the stove off the heat for 20-25 minute, until orzo is tender.
- Spoon the chicken, broth, and pasta into a bowl and sprinkle salt and pepper to taste. Enjoy!
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