Which means it’s the best time of the year. This Lemon Chicken soup with orzo comes together fast with rotisserie chicken and broth you have on hand (either homemade or store bought). Not only is it easy, it’s really, really delicious. Like I’ve never seen anyone eat as much soup good. Like, there wasn’t any leftover for lunch good.
I’m a big soup person if you can’t tell… In fact, it’s probably my favourite food. I like soup for lunch, for dinner and for a late night snack. Whenever I get a new job, I try to find all the close places nearby that serve great soup. My current position in a little light in soup spots, so I find I’m making more than usual, so I can bring for lunch.
The broth is flavourful, thanks to the tart lemon zest and juice. And the spinach adds a much needed boost of green veg in the dead of winter. Plus, there’s something about orzo that makes it extra special. It’s technically pasta, but has that rice-like quality that gives you the best of both worlds.
Of course, you can always make it the long way on a weekend – start with chicken, boil the broth – but broth from the freezer or the grocer works just fine for a Monday-Friday, fresh pot of soup on the stove in 30 minutes type meal.
I have served this with crackers, with baguette, and with naan bread. It’s hearty enough for a meal, but somehow also light enough to partner with a grilled cheese sandwich or a salad.
8 cups chicken broth
1 1/2 cups shredded chicken
1 stalk of celery, thinly sliced
1 small onion, diced
2 carrots, thinly sliced
2 cloves of garlic – pressed
1 tsp dried Italian herb blend
zest and juice of one lemon
1 cup orzo dry pasta
2 cups spinach (I use baby spinach) cut into thin ribbons
1/2 tsp tumeric
Bring the chicken broth to a boil.
Reduce to simmer and add chicken, onions, celery, carrots, garlic, Italian herb, tumeric, the lemon zest.
Simmer for 5 min then add the orzo.
Simmer for 10 min, until the orzo is cooked.
Turn off the heat and add the spinach. Stir in the lemon juice. Add salt and pepper to taste.
Leftovers can be stored in the fridge for up to 3 days.
January is when so many of us look towards establishing healthier routines. Along with my dish today I’m excited to be sharing delicious 30 minute meal recipes from fellow Canadian blogger friends under the hashtag #CANRecipe. Tried and tasted food straight from our kitchens.
Salmon and Papaya Lettuce Wraps @ Everyday Allergen Free
Easy Coconut Curry @ Maple and Marigold
Big Salad & Avocado Dressing @ Allergy Girl Eats
Pork Carnitas Black Bean Soup @ Dish ‘n’ the Kitchen
Lemon Chicken Soup Orzo @ Mommydo
Kid’s Vegetarian Chili @ Off The Porch
Why is it called Weeknight Easy Turkey Chili?
I classify recipes three ways: Weekend. Weekend Easy and Weeknight Easy.
Weekend recipes tend to only be made on Saturdays and Sundays. Weekend easy recipes are involved for weeknights, but they still make their way in rotation.
But weeknight easy recipes are the ones we eat all the time. These recipes need to be quick. They must be made with ingredients usually have on hand. And they need to be good. Preferably really good.
This Weeknight Easy Turkey Chili is all three. It doesn’t matter if you swap an ingredient, add a little less or a little more of your favourite parts or even add extra liquid and pasta to make a Turkey Chili Soup. As we’re heading into winter, this is definitely a keeper for those busy, cold Wednesday nights when you’re sitting staring at each other saying “what do you want for dinner” and “I don’t know, what do YOU want for dinner”.
Prep time: about 15 min + min 20 minutes simmer time.
1 package ground turkey
1 med onion
1 red pepper
1 yellow pepper
2 cups chicken broth
2 cans diced tomatoes
1 can tomato paste
1 can black beans (drained and rinsed)
1 can chick peas (drained and rinsed)
1 cup frozen corn
3 clove garlic
3 tbls chilli powder
1 tbls cumin
Fresh ground pepper
Dice the onion and throw it in the pan as you brown the turkey.
Once it’s browned and the onions are translucent, toss them in a large pot.
Dice the peppers and add them to the pot too.
Toss in the broth, diced tomatoes, and tomato paste.
Rinse and drain the chick peas and black beans and pop them in there too.
Toss in about a cup of frozen corn.
Put 3 cloves of garlic into a garlic press and into the pot it goes.
Add the spices + salt and pepper to taste.
Simmer for a min of 20 minutes.
Garnish with any combination of avocado, sour cream, cheese, crunchy tortillas or crusty bread.
I’m pretty sure you’ll enjoy this as much as we do (pretty much every week).
Today I’m glad to be sharing recipes from fellow Canadian bloggers under the hashtag #CANRecipe. November is the unofficial start of winter across the country and what better way to get ready for the season than with delicious food straight from our kitchens.
From the top the dishes are:
Easy Weeknight Turkey Chili @ Mommydo
Grape Jelly Meatballs @ The Inspired Home
Puffball Mushroom Soup @ OffThePorch.ca
Creamy Curry Meat Soup @ Allergy Girl Eats
Moong Dal (Indian Lentil Soup) @ Maple and Marigold
Chicken Pot Pie @ Red Cottage Chronicles
Pumpkin Molasses Muffins @ Everyday Allergen Free
Shhh, this is ‘my’ secret fudge recipe. The biggest secret is how little time it takes to make something this delicious. Confession: Though I usually make this with walnuts as per the directions, this year, in an effort to make more ‘nut-free’ goodies, I swapped the walnuts for Chippits Holiday Chips. Pretty good! And very festive.
LINE 8-inch square pan with foil, with ends of foil extending over sides; grease foil.
Microwave semi-sweet chocolate and 2/3 can condensed milk in medium microwaveable bowl on MEDIUM for 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Add nuts (or festive chips); mix well. Pour into prepared pan. Refrigerate while preparing the top layer.
PLACE white chocolate and remaining milk in medium microwaveable bowl. Microwave on MEDIUM for 1 min 30 sec., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Pour over fudge layer in pan. (I added extra chips to the top)
REFRIGERATE 1 hour or until firm. Cut into squares to serve.
Waffles are a Sunday morning fav around here. The boy eats them and I don’t mind whipping up a batch in the early hours. They are dead simple, fairly low on the sweet factor…until the syrup anyway.
MOMMYDO WAFFLE TIP: Cool your waffles on a wire rack instead of in a stack to have a yummy crisp crust on both sides.
Yes, these are a little ‘homey’ looking, but they taste fab. Super easy too.
My favourite recipe is here, and takes about 5 min plus cooking time. I use a big whisk instead of the hand blender as I often make them with the boy while the husband is still sleeping. And, I usually add a whole teaspoon of vanilla rather than the 1/2 noted in the recipe.
In case you’re thinking “wow, I could really use a waffle maker” I have a Cuisinart like this one and it works great.
Waffles. Wire rack. You’re welcome.
This isn’t a sponsored post. Just a note about stuff I have that I like,
I’ve been eating a lot of Arugula lately. For some reason the peppery goodness has moved to the top of the list of (healthy) things I like to eat. I qualify healthy because in a fight to the death in my kitchen, a cupcake will always triumph.
Anyhoo, one fabtab way I’ve been cashing in on my Arugula craving is with this pasta dish.
It’s fast to make, super delish, and has goat cheese – bonus!
You’ll find the recipe from Chatelaine Magazine here, or follow along below.
For Father’s Day I made an easy and delicious pasta dish we’ve really come to enjoy around here. My photos of it were terrible and it really is delicious so here’s the image from The Food Network that seduced me into making it.
You can find the recipe here. Or, if you’re too lazy to click, follow along below. Totally delish and quick. Excellent when you have alot on your mind.
I used frozen meatballs myself. What? I just said I was lazy.
Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels.
Pour off any drippings from the skillet, then add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper.
Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.
Per serving: Calories 613; Fat 25 g (Saturated 6 g); Cholesterol 102 mg; Sodium 749 mg; Carbohydrate 69 g; Fiber 4 g; Protein 29 g
Photograph by Christopher Testani
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_691077_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback