For whatever 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. Their Manhattan clam chowder was especially good. I still remember the time when you decided to make chicken soup in your new pressure cooker. Mom had not gotten used to this new appliance and unfortunately she released the valve too soon.
The chicken soup skyrocketed, a fact my father never allowed him to forget. I remember the look of disbelief on his face when this happened. If I remember correctly, we had to replace some of the ceiling tiles.
My chicken soup is not pressure cooker. I just use a large pot with a lid that I found at a discount store. This recipe starts with the basic ingredients of the soup: onions, celery, and carrots. Although I rarely cook Brussels sprouts, the 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 tomatoes diced in juice. For flavor, I add garlic and oregano. You may also want to 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 small ones will do, such as rings, shells, or cut spaghetti. You may be tempted to pour the pasta into the soup without measuring it – this is not a good idea. Instead of soup, you’ll end up with stroup, a cross between soup and stew.
Note that pasta continues to absorb moisture in the refrigerator, so you may need to add a little water when reheating the soup. Oregano Orzo Chicken Vegetable Soup is a meal in a bowl. Serve with your favorite crackers, hard rolls, French bread, or flatbread.
INGREDIENTS
1 tablespoon of olive oil
1 medium yellow onion, minced
1/2 cup of chopped celery
1 cup small 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 a soup pot. Add onion and cook until translucent, about five minutes. Add the celery, carrots, and sprouts. Cook five more minutes. Add all the remaining ingredients, cover and bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender. Garnish with grated Parmesan cheese if desired. Makes 8 servings.