While fall temperatures are starting to appear in some regions, San Francisco has a mild climate year-round. This makes soup a welcome addition to a healthy meal, no matter the season. In this chicken orzo soup, we have added plenty of greens for flavor and visual appeal. The following recipe makes 1 quart of soup.

Ingredients

• 1 tablespoon (15 g) olive oil
• 1 ½ cups (355 g) leeks cleaned, sliced ½ inch (1 ¼ cm) thick
• ½ cup (120 g) celery sliced  ½ inch (1 ¼ cm) thick
• 12 ounces (340 g) chicken breast
• 1 ½ quarts (1.4 L) chicken stock
• ½ cup (120 g) orzo
• 2 sprigs lemon thyme
• ¼ cup (60 mL) lemon zest
• ¼ cup (60 g) chopped cilantro
• 2 tablespoons (30 g) crumbled queso fresco
• 1 lemon wedged
• Salt and pepper to taste

Directions

• Heat up pan. Add olive oil.
• Sauté leeks and celery.
• Add chicken and lightly sauté.
• Add stock, lemon and thyme sprigs. Bring to a boil.
• Cover and reduce heat. Simmer until chicken is cooked 15-20min.
• Remove chicken, shred it and set aside. Meanwhile, add salt and pepper (if needed) to broth and bring to a boil.
• Add lemon zest and orzo. Cook al dente.
• Remove broth from heat. Stir in cilantro and shredded chicken.
• Top with crumbled queso fresco and lemon wedge on the side.

Questions?

If you have any questions about this article or about in-flight catering, contact me at anyabernal@airculinaire.com.

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