Chicken Soup with Kritharaki (Orzo) & Vegetables2014-03-17
- Cuisine: Greek
- Course: Main Dishes
- Servings : 8
- Prep Time : 15m
- Cook Time : 50m
- Ready In : 1:10 h
This is the only soup I want when I have a cold. Sprinkle grated parmesan cheese on top for added flavor or add avocado slices to it. Delish! For my gluten free friends – you can also make this soup with rice instead of orzo.
This is the kritharaki that I use:
Don’t worry, I don’t expect you to use this unless you have a Greek market nearby. Orzo or rice works just as well.
- 6 chicken legs
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- olive oil
- salt & pepper
- 2 cups kritharaki (orzo)
- 4 teaspoons parsley
- 1 lemon, squeezed
- 8 cups water
- 3 cups chicken broth
In a large saucepan over med-high heat, combine water and chicken broth and bring to a boil. Add the chicken and reduce the heat to a low simmer. Boil for 30 minutes and remove the foam from the surface.
At the same time, heat the oil in a large pan over med-high heat. Add the onion, celery, carrots and a pinch of salt and stir for about 5 minutes. Add the kritharaki (orzo) to the pan (this is a very important step). The key here is to stir all the ingredients together and let some of the kritharaki (orzo) turn brown. Do this for around 4 minutes. Remove from heat and set aside.
Remove chicken from broth and let it cool (keep the broth in the saucepan, we will use it later). Pull the meat from the bones (remove the skin), and cut the meat into small pieces.
Add the chicken back into the large saucepan. Add the rest of the ingredients to the saucepan and cook for 20 more minutes on medium heat.
Add salt and pepper to taste and sprinkle with parsley. Squeeze lemon juice and enjoy!
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