Recipes

[Carol1229]

This is one of our FAVORITE soups-I love the addition of parsnips-this is the first time I've used them in soup and it certainly won't be the last!


CREAMY CHICKEN, VEGETABLE, POTATO AND ORZO SOUP
(Source: adapted from recipe by Jenny Flake @ Picky Palate)

3 Tbsp. extra virgin olive oil
1 1/2 c. diced parsnips
3 large carrots, peeled and diced
3 large stalks of celery, diced
1 onion, diced
1 large red bell pepper
1 jalapeno pepper, seeded and minced
4 cloves fresh garlic, minced
1/2 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
3 Tbsp. all-purpose flour
3 (14 oz. each) cans chicken broth
1 c. orzo
4 c. diced potatoes (I cut down the amount of potatoes down to about 2 cups-I use 4 small red potatoes)
2 dashes of Tabasco hot sauce (I use about 4 dashes-give or take)
1/4 c. grated Parmesan cheese
1 (14 oz.) can chicken broth
2 boneless, skinless chicken breasts, cooked, and cubed or shredded

Heat oil into a large dutch oven over medium heat. Saute parsnips, carrots, celery, onion and bell pepper (and the jalapeno, if using) for 8-10 minutes, stirring frequently. Add garlic, salt and pepper. Cook for 1 minute. Sprinkle in flour; stir and cook for 1 more minute.

Slowly stir in chicken broth. Increase heat to high, until soup starts to boil. Add orzo and potatoes, reduce heat to medium high and let cook for 8-10 minutes or until orzo is al dente and potatoes fork tender.

Reduce heat to low, Stir in another can of chicken broth; season with Tabasco, Parmesan, additional salt and pepper to taste (this is when I add the cooked chicken). Simmer on low until ready to serve. 8 servings.

http://picky-palate.com/2009/02/02/little-something-to-warm-soul/