When all else fails, I turn to soup. I love making soup - it is comforting, nostalgic and so many other wonderful things. Since winter temperatures have lingered more than I would personally like, it means one thing - more soup! One of my favorite things to do at home is make broth. The smell of it on the stove is simply divine and it just makes me feel so cozy.
I have had about eight lemon trees ripening on my lemon tree since last summer, they finally ripened. I have a new respect for lemon farmers, that process is slow, but it has been very gratifying to see a tree that I have had for over four years mature and fruit. I wanted to incorporate them into a recipe in stead of just going the sweet route, which I did in this amazing pie recipe, I wanted to make something more comforting. This recipe for Lemon Chicken Orzo Soup is delicious - it is very easy, healthy and refreshing because of the addition of lemon.
LEMON CHICKEN ORZO SOUP
2 large leeks, finely chopped
3 medium carrots, finely chopped
1 bay leaf
5 cups good quality chicken broth, recipe here
Zest from one lemon
Juice from one lemon
1 large chicken breast, preferably organic
1 cup orzo
1 large bunch greens, like dandelion, spinach or Tuscan kale
3 tablespoons fresh thyme
salt & pepper to taste
Directions: Place leeks, carrots and bay leaf in a cast iron pot. Drizzle with olive oil. Sauté until leeks become translucent. Add broth, lemon zest, juice, chicken and orzo stir to combine. Cook until chicken and orzo are completed cooked. Add greens and cook until wilted. Serve with a sprig of thyme and salt and pepper.
Photography & Styling by Alison