Winter cookbook: Southwest style chicken orzo soup recipe

Toasting the orzo added a whole new element to this soup. I would never have thought to do such a thing with pasta.

I made a great stock for this soup from a chicken that I simmered for about an hour with some chopped onion, garlic and homemade southwest seasoning.

Find everything you need to make this at your local Meijer.

• 4 cups chicken stock
• 1 lb skinless, boneless chicken thighs
• 2 T butter
• 1/2 cup orzo pasta
• olive oil
• 1 carrot, finely chopped
• 1/2 small red bell pepper, chopped
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• southwest seasoning to taste
• salt and pepper to taste
• 1/2 cup frozen corn, thawed
• fresh lemon juice to taste
• shredded habanero cheese (optional)

1. In a large saucepan, bring the chicken stock and chicken to a simmer. Lower the heat and poach the chicken for about 20 minutes. Remove chicken and shred. Return to pot.
2. Meanwhile, heat a large frying pan over medium heat. Add the butter and melt. Add the orzo and cook, stirring, til deeply golden brown, about 3 to 5 minutes. Remove to a plate.
3. Add the oil to the same frying pan. Saute carrot, bell pepper, onion and garlic about 5 minutes. Stir in seasoning and salt and pepper. Stir in orzo.
4. Over high heat, bring the chicken and broth to a boil and add orzo mixture. Reduce heat to medium; simmer til the orzo is just tender, 5 minutes. Stir in corn the last few minutes.
5. Remove from heat and stir in lemon juice. Serve immediately garnished with cheese, if using.
6. I served the soup with homemade Ciabatta garlic bread.

This recipe is adapted from Rachael Ray's magazine.