Chicken noodle soup! The best. Especially in winter. Because winter sucks. And I hate it. But you know this already.
The only good thing about winter is soup. Lots and lots and lots of soup. Soup that you can’t always eat in the summertime because sometimes its a million degrees outside and if you eat soup you feel like you’re boiling yourself from the inside out. Not pleasant. But I often do it anyway.
And THIS SOUP. YOU GUYS. I’ve made it at least once a week since the snow started to hit. Which was a long time ago. Which is a testament to how much I’m obsessed with this soup.
The other testament to this soup’s deliciousness is that it’s one of the very, very few recipes on this blog that Kyle hasn’t taste-tested. Because every time I make it I can’t control myself and eat the whole thing before he gets home from work. BECAUSE IT’S JUST SO SIMPLE AND YET SO PERFECT AND I CAN’T EVEN. (Sorry, Kyle).
The pesto and orzo give chicken noodle soup such a fun and fresh twist, and the little bit of lemon juice just makes the whole thing sing. Five ingredients and some salt and pepper are all you need. It’s super simple. It’s ready in half an hour. But quick and simple makes for the best food, I think. No muss, no fuss. And this soup hits the spot every time.
- 6 cups chicken, turkey, or vegetable stock
- 1.5 cups cooked chicken, cubed or shredded (mine was shredded)
- 1 cup uncooked orzo pasta
- ¼ cup fresh basil pesto
- 1 Tbsp. lemon juice
- salt and pepper to taste
- shredded parmesan cheese, for garnish (optional)
- In a large pot, bring chicken stock to a simmer, covered, over medium heat
- Add cooked chicken, orzo, pesto, lemon juice, salt and pepper and stir to combine.
- Cook, uncovered, until orzo is al dente (about 8 minutes).
- Garnish with shredded parmesan cheese and serve immediately.