For some reason, I like to make soup on a rainy day. This practice can be traced 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 let go of the valve too soon.
The chicken soup shot 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 roof 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 green cabbage-like vegetable adds extra flavor to the soup.
For color, I add a can of unsalted diced 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 pasta, any little will do, like rings, shells, or cut 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 little water when you reheat the soup. Chicken and Vegetable Soup with Orzo and Oregano is a meal in a bowl. Serve with your favorite crackers, stale rolls, French bread 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 box (32 ounces) unsalted chicken broth (or vegetable broth)
1 can (14.5 ounces) diced tomatoes in juice
1 can (14.5 ounces) water
2 chicken bouillon 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 the celery, carrots, and sprouts. Cook five more minutes. Add all 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.
