Weather it’s a chilly night or your feeling under the weather, chicken soup has been a favorite go to dish for the comfort food we crave when the season starts to change.
For me, the weather has just started to cool down, and soup start making a regular appearance on our families weekly menu planner.
There’s just nothing like homemade soup, and this one use’s my very own veggie stock, and believe me, you can taste the difference. Yum!
Serves 4 Adults
4-6 pieces, chicken thighs
½ brown onion, diced
1 celery stalk, diced
2 cloves garlic, chopped
2 small potatoes, small diced
1 carrot, small diced
2 tbsp veggie stock concentrate* + water
1 cup orzo (pasta shaped like rice)
- Season chicken with ground coriander and cumin then sauté in sauce pan over medium high heat until browned on both sides, remove chicken from pan.
- Sauté onion in chicken fat for about 2 minutes
- Add garlic and sauté another 20 seconds, then add potatoes, carrot and veggie stock concentrate* and sauté for 3 minutes (see note below)
- Add chicken back to pan, along with orzo, peas and enough water to cover everything
- Cover and bring to a boil, then reduce heat and simmer for 20 minutes covered, stirring occasionally, checking water to make sure everything stays covered
Serve with crusty bread or crackers
- You can substitute veggie stock concentrate with store bought vegetable stock, just use enough to cover veggies and chicken with at least 1” of stock.
- If using stock instead of concentrate when sautéing potato and carrot, use 2-4 tbsp stock instead of veggie stock concentrate.
- Bouillon cube equivalents 1 cubes = 2 tbsp veggie stock concentrate