Ingredients
-
3/4
-
1 1/2
-
1
-
6
-
2
-
3/4
-
5
-
1/4
-
1
-
1/4
-
-
-
-
-
Directions
Mean Chef’s Yucatan-Style Chicken, Lime, and Orzo Soup, I adopted this recipe from Mean Chef, who described it as quick easy and delicious I agree–it’s simple to make, very yummy, and reasonably filling It makes a good, light meal , Yes! Simple to prepare (especially if you keep good homemade stock in the freezer), healthy, very tasty Don’t be intimidated by the amount of lime juice, this tastes great! We like it with a small corn tortilla quesadilla on the side for a light dinner A keeper , This is a real winner We make this year-round, it’s so good We usually follow the directions pretty faithfully, just adjusting jalape?os and adding Rotel tomatoes for extra kick However, since we usually make a big pot of this, we usually cook orzo separately and spoon it into the broth; this way, the orzo doesn’t end up overlooked and gluey when reheating leftovers We love the bright flavors of jalape?o and lime in this soup Pair it with some grilled naan and a glass of chilled Chablis or Chenin Blanc, and it’s a great meal!
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Steps
|
1
Done
|
Cook Orzo in Pot of Boiling Salted Water Until Just Tender. |
|
2
Done
|
Drain Well. |
|
3
Done
|
Heat Oil in Large Saucepan Over Medium Heat. |
|
4
Done
|
Add Onion, Garlic, and Chiles. |
|
5
Done
|
Saut Until Onion Begins to Brown, About 4 Minutes. |
|
6
Done
|
Add Chicken; Saut 1 Minute. |
|
7
Done
|
Add Broth, Lime Juice, and Tomato. |
|
8
Done
|
Simmer Until Chicken Is Cooked Through, About 3 Minutes. |
|
9
Done
|
Mix in Orzo, Then Chopped Cilantro. |
|
10
Done
|
Season Soup With Salt and Pepper. |
|
11
Done
|
Ladle Soup Into 4 Bowls. |
|
12
Done
|
Garnish With Cilantro Sprigs. |
