Cure a Cold Soup

Whether it’s a cold day or an actual cold, this chicken soup will be perfect for the soul. Using the leftover shredded chicken breasts from yesterday’s wraps, this soup is quick to whip up and will make the whole family feel warm and cozy.

Ingredients

  • 8 cups stock, chicken or vegetable
  • 2 tsp salt, divided
  • 1 tsp black pepper
  • 2 russet potatoes, peeled and diced
  • 2 medium carrots, peeled and grated
  • 16 oz orzo
  • 3/4 cup basil
  • 1/4 cup olive oil
  • 2 cups shredded chicken
  • 1/2 cup grated Parmesan cheese
  • Recipe

    To a medium saucepan on medium-high heat, add stock, and bring to a boil. Add the potato, and cook 5 minutes. Add the carrot, orzo, 1 1/2 tsp salt, and pepper, and cook 10 minutes. While that cooks, in a blender or food processor, combine basil, olive oil, and 1/2 tsp salt, and mix until well blended. Fold into the soup the shredded chicken. Ladle into a small serving bowl and garnish with basil oil and Parmesan cheese.

    Approximate Nutrition Information for 1 1/2 cups (makes 12 cups): 250 calories, 10g fat, 15g carbs, 23g protein

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    Whether it’s a cold day or an actual cold, this chicken soup will be perfect for the soul. Using the leftover shredded chicken breasts from yesterday’s wraps, this soup is quick to whip up and will make the whole family feel warm and cozy.