For some reason, I like to make soup on a rainy day. This practice can go back to childhood because my mother used to make soup. Her Manhattan clam chowder was especially good. I still remember the time she decided to make chicken soup in her new pressure cooker. Mom hadn’t gotten used to this new device and unfortunately she released the valve too soon.
The chicken soup went through the roof, a fact my father never let her forget. I remember the look of disbelief on her face when this happened. If I remember correctly, we had to replace some of the ceiling tiles.
My chicken soup is not made in a pressure cooker. I just use a large pot with a lid that I found at a discount store. This recipe starts with the basic soup ingredients: onions, celery, and carrots. Although I rarely cook brussels sprouts, the grocery store had a special, so I bought some. This cabbage-like green vegetable adds extra flavor to the soup.
For color, I add a can of diced unsalted tomatoes in juice. For flavor, I add garlic and oregano. You can also add some dried basil.
Although leftover chicken is one of the ingredients, it can be omitted for a vegetarian version of the recipe. Vegetable broth can be substituted for chicken broth. As for the pasta, any small will do, such as rings, shells, or cut up spaghetti. You may be tempted to dump the pasta into the soup without measuring it, this is not a good idea. Instead of soup, you’ll end up with strup, a cross between soup and stew.
Keep in mind that pasta continues to absorb moisture in the refrigerator, so you may need to add a bit of water when you reheat the soup. Chicken and Vegetable Soup with Orzo and Oregano is a meal in a bowl. Serve it with your favorite crackers, hard rolls, French toast, or flatbread.
INGREDIENTS
1 tablespoon olive oil
1 medium yellow onion, chopped
1/2 cup celery, chopped
1 cup baby carrots
2 cups Brussels sprouts, cut in half
1 (32-ounce) box unsalted chicken broth (or vegetable broth)
1 can (14.5 ounces) diced tomatoes in juice
1 can (14.5 ounces) water
2 chicken stock cubes
1/2 cup orzo (rice-shaped pasta)
1 teaspoon dried oregano
1 teaspoon garlic powder
salt and pepper to taste
METHOD
For the olive oil in the soup pot. Add the onion and cook until translucent, about five minutes. Add celery, carrots, and sprouts. Cook five more minutes. Add all the remaining ingredients, cover, and bring to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Garnish with grated Parmesan cheese if desired. Makes 8 servings.
