Next: baked macaroni and cheese
Back to main
Yucatan-Style Chicken, Lime, and Orzo Soup
We wanted something quick and easy for dinner last night, using stuff we had on hand. Melanie had just cleaned out the fridge and noticed that were a lot of limes in there (I bought more when we last went to the giant bulk warehouse place, not realizing we already had some). What goes with limes? Well, we have a bunch of cilantro in there too from the farmer’s market on Saturday and that won’t last too long. So it was off to Epicurious.com to enter in “chicken”, “lime” and “cilantro” in the search engine and this is what came up. A quick and easy weeknight soup that taste like summer but warms you up in the cold weather.
Ingredients:
3/4 cup orzo (rice-shaped pasta)
1-1/2 tablespoons olive oil
1 medium white onion, thinly sliced
6 garlic cloves, thinly sliced
2 jalapeño chiles, thinly sliced
3/4 pound skinless boneless chicken breasts, cut into matchstick-size strips
5 cups low-salt chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded, chopped, or canned, diced tomato
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs
Directions:
Cook orzo in pot of boiling salted water until just tender. Drain well.
Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs.
Originally from Bon Appetit, May 2004.
COMMENTS
-->Commenting is not available in this weblog entry.
Comments are being moderated. After you submit your comment it could take up to a couple hours, but usually only a few minutes, before it will appear. Thank you for your patience. If you have any questions, you may contact Domenico Bettinelli.