Saturday, October 3

greek (inspired) chicken soup


there has been a definite season-shift around here, and no one I know has complained yet. instead, there is talk of soup, with recipes passed around socially, the way we might normally discuss band line-ups for the weekend music festival. fall seems to have developed a fan club. last week, with the recent rains, my herb garden sprang back to life. and among the lazarus plants was one of few suited to survive the extreme summer: greek oregano. hmm. oregano...dill...maybe a little lemon? sounds greek to me! departing from traditional recipes for greek chicken lemon soup, we did not thicken the base with egg. It's lovely that way, but we weren't feelin' it. recipegirl, linked below, explains how to incorporate egg into the sauce, if you so choose. also, I could not seem to get my hands on whole wheat orzo. so little pasta ohs had to suffice. it's all pretty much the same, right? I tried to bundle ingredients into categories on the list, as they would occur in a mise en place, prepped and ready to go into the pot.






greek-ish chicken vegetable soup
adapted from recipegirl, cooking light, with technique from the perfect recipe
serves 4-6

2 tbsp olive oil
3-4 cloves garlic, chopped
2 c. carrot, chopped
2 c. celery, chopped
1 c. onion, chopped
2 c. red bell pepper
¼ tsp salt, to taste
¼ tsp pepper, or to taste
16 oz chicken, chopped

6 c. chicken broth
1 c. dry white wine (the j. lohr chardonnay we used accented the dill perfectly)

2 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, finely chopped
1 tbsp fresh oregano, finely chopped
1/2 cup fresh lemon juice and
zest of 1 lemon, scrubbed (a little over 1 tbsp)

1 c. uncooked orzo or other small pasta shape (we opted for little rings in whole wheat)

add oil to stock pot heated over medium flame, and brown chicken lightly (about 5-7 minutes); then lower temp and cover for another 15 minutes or so, until chicken releases its juices. add garlic, celery, onion, carrot, and red bell pepper, season with salt and pepper and cover again, until vegetables render their moisture. add wine and cook uncovered a minute or two until some of alcohol evaporates. add broth, herbs and zest, and simmer over med-low heat, covered, for 20-25 minutes (until chicken is done, which depends entirely on how finely it was chopped). cook pasta separately (in water or broth) and add drained pasta and lemon juice to soup just prior to serving. garnish with a few more fresh herbs.

enjoy with crusty bread, or a shot of uozo, if you're fighting off a cold.



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