Featured Weekly Recipe: Yucatan Chicken, Lime and Orzo Soup
Recipe courtesy of Mark Thomas: http://www.bonappetit.com/recipes
Ingredients:
3/4 cup orzo (rice-shaped pasta)
1 1/2 tablespoon olive oil
1 medium, white onion, thinly sliced
6 garlic cloves, thinly sliced
2 jalapeño chiles, thinly sliced
3/4 pound, skinless, boneless chicken breasts, cut into matchstick-sized strips
5 cups, low sodium chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded, chopped
1/4 cup fresh cilantro, chopped
Set aside fresh cilantro sprigs for garnish
Salt and pepper to taste
Instructions:
1. Cook orzo in a pot of boiling, salted water until just tender. Drain well.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic and chiles. Sauté until onion begins to caramelize, about 4 minutes.
3. Add chicken to saucepan and sauté for 1 minute. Add broth, lime juice and tomato.
4. Simmer until chicken is cooked through, about three minutes. Mix in orzo, and chopped cilantro.
5. Season soup with salt and pepper. Ladle into four bowls and garnish with cilantro sprigs.
Yield– 4 servings
