Speed Scratch Chicken Soup
RECIPE
Makes 4-6 portions
▪Olive oil
▪600g (2 10oz bags) frozen precut mirepoix mix (carrot, onion, celery)
▪3g or 1tsp garlic powder
▪2g or 1tsp black pepper
▪1-2g or 1tsp dried oregano
▪75g or 1/4c chicken better than bouillon
▪2 900g/32oz boxes chicken stock (1800g/64oz total)
▪150g or 1 1/3c orzo (sub broken ramen noodles or frozen rice for a gluten free option)
▪150g or 3-4 large swiss chard leaves, chopped (or other leafy green of choice)
▪450g/1lb rotisserie chicken meat (or baked chicken thighs), chopped
▪2-3g or 1tsp turmeric
▪150g or 1 1/4c frozen peas
Add a generous squeeze of olive oil into a large preheated heavy bottomed pot over high heat followed by mirepoix.
Stir and cook for 1-2 mins until thawed and starting to soften.
Add garlic powder, pepper, and oregano (feel free to eyeball it). Stir and fry for about a minute until fragrant.
Stir in chicken bouillon paste then chicken stock.
Add orzo (if subbing orzo with frozen rice wait to add until later). Bring soup to a simmer.
About 4-5 minutes from when orzo/pasta is done cooking, stir chard/greens. Reduce heat to medium/med-low and cook until greens are tender and orzo is cooked to al dente.
Stir in turmeric, frozen peas, and chopped chicken just to heat through. If using frozen or pre-cooked rice, add it during this step.
Taste for seasoning and adjust with salt if needed. I usually add a large pinch of salt or 2 at this step. Be sure to stir salt in well to dissolve before adding more.
Garnish with black pepper, a drizzle of olive oil, a squeeze of lemon juice, and fresh dill if you have it.
IF USING CHICKEN THIGHS INSTEAD OF ROTISSERIE: Salt boneless, skinless thighs and lay out on a sheet tray. Bake at 450F/230C for 13-15 min.
