I'm really under the weather. So much so that this vegetarian ate meat. That's right, I had chicken noodle soup & I don't apologize for it. It did freak me out a little, but I put it out of my head and enjoyed this delicious soup!
To poach the chicken:
1 pound organic chicken tenders
3 carrots
1 onion quartered
2 stalks celery
1 lemon quarterd
2 bay leaves
bundle parsley stems
S&P
garlic powder
onion powder
Dump all of the above ingredients in a stock pot. Bring to boil & simmer for about 20 minutes. Remove all items, separating out the chicken, bay leaves & lemon quarters. Let the chicken cool & shred with a fork. Save the poaching liquid-let the sediment sink to the bottom (don't use that)
Now, for the soup:
shredded poached chicken
1 pound carrots, however you like-I used frozen carrot chips since I had them
2 stalks celery, diced
14 cups water, including your reserved poaching liquid. (I used concentrated stock base added to water, but if you're going to use regular boxed broth, just use 2 boxes in addition)
your reserved lemon quarters
your reserved bay leaves
I heaping T. concentrated chicken base
parmessan rind
S&P to taste
parsley leaves
1/2 pound orzo, cooked
Add all the liquid, chicken, carrots, celery, bay leaves, lemon quarters, broth base, parmesan rind back into the stock pot. Let simmer for about 20-30 more minutes. Remove bay leaves & lemons. Add the cooked orzo. Season with S&P and parsley leaves. Serve with Parmesan cheese & additional lemon juice if desired.
Bottom line: BabyGirl & I each had 4 bowls. And she said "I could survive on this soup!" I feel better already!
