“Everyone should have a go-to chicken soup recipe. Some version of chicken soup is found in almost every culture, with recipes as ancient as our ability to boil water. My version is flexible: once you learn the basics, you can swap out the vegetables depending on what you have on hand. I use orzo because it holds up well in broth and it’s easy to eat with a spoon. This tastes better the day after it’s made, especially with a few crumbled crackers on top.”
recipe 
yields
Serves 4 to 6
1 pound boneless, skinless chicken thighs
¼ cup canola oil
1 teaspoon celery salt
Freshly ground black pepper
2 tablespoons salt, plus more to taste
1 cup orzo pasta
1 small fennel bulb, diced (about 1 cup)
2-3 medium carrots, diced (about 1 cup)
3-4 celery ribs, diced (about 1 cup)
2 leeks, white parts diced (about 1 cup)
2 tablespoons chopped garlic
6 cups chicken stock
3 cups baby spinach leaves
ingredients
steps
- Preheat oven to 325 degrees. Place chicken thighs on a baking sheet lined with foil and brush with 2 tablespoons canola oil. Season with celery salt and a little pepper. Roast for 25 minutes. Remove and let cool. When chicken is cool enough to handle, dice it into ½-inch pieces.
- In a large pot, bring 4 cups water and 2 tablespoons salt to a boil. Add orzo and cook for 10 minutes. Once pasta is al dente, drain in a colander, then spread out on a baking sheet and let cool to room temperature. Add 1 teaspoon canola oil and stir to combine to keep pasta from sticking.
- In a large saucepan, heat remaining 1 tablespoon plus 2 teaspoons canola oil over medium heat and add fennel, carrots, and celery. Sauté until vegetables begin to soften, 3 to 4 minutes. Add leeks and garlic and stir to combine. Sauté until leeks have wilted. Add chicken stock and bring to a simmer. Simmer for 10 minutes. Add chicken meat and orzo and return to a simmer, then simmer for 2 more minutes. Season soup with salt and pepper to taste. Just before serving, add baby spinach and cook until just wilted, 1 to 2 minutes. Serve hot.
Date Published: 05.19.26
share
-
Reprinted and excerpted with permission from:
Everyday Chef by Jeremy Sewall, Image courtesy of Michael Harlan Turkell
