(Serves4-6)
This has been “one of those weeks”. You know, where things are just not going as planned and then your kid gets sick and there you are clearing your schedule to be nurse mommy. Poor kid. He’s on the mend, but I found myself without any real plan for dinner as I didn’t get to do my normal meal prep session. Because things went off track this week, I had some ingredients that were originally intended for other meals that I didn’t have time to make and there was some leftover roasted chicken that I hadn’t used yet. My favorite thing to cook is soup, so I decided to throw this one together with some of the ingredients I had on hand. It turned out great and my son said he felt better after eating it. I’ll be making this again for sure, even when we’re all healthy.
You Will Need:
- 1 medium onion
- 2 large carrots
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 2 cups cooked chicken, finely shredded
- 1 5-ounce bag baby spinach
- ¼ cup fresh parsley
- ½- ¾ cup heavy cream
- ½ cup orzo
- 6 cups chicken stock
- Kosher salt and black pepper
Instructions:
- Finely chop onion and peel and chop carrot.
- Add olive oil to the bottom of Dutch oven over medium high heat. Add the onion and carrot, cook stirring occasionally for about 5-7 minutes.
- Meanwhile, peel and mince the garlic. Once the onions are translucent, add the garlic to the pot and cook another minute or two, season with salt and pepper.
- Sprinkle the flour over the vegetables and stir until it is absorbed and no longer visible. Then add the stock and chicken, raise the heat and bring to a boil.
- Add the orzo to the pot and cook according to the package instructions, mine took 9 minutes.
- While the orzo cooks, stem and rough chop the spinach and parsley.
- When the orzo is just about done, stir in the spinach and parsley and let wilt for about 2 minutes.
- Stir in the cream, season with salt and pepper and cook for another 2 minutes before serving.
