Welcome to Talkin’ About Thursdays! Today we’re talking about favorite Fall recipes…
The recipe I’m sharing hasn’t always been my favorite.
Because I didn’t even know about it until a few weeks ago.
See, we have these great neighbors named Sam and Michelle (actually all our neighbors are great, but that’s another post).
And a few weeks ago, I woke up sick. Really sick, which is strange for me because I hardly ever get sick to the point where I have to cancel things and stay home.
When Sam found out I was sick, he offered to bring over some soup that he was was making for Michelle and their girls that night.
It was magic soup, he said. (Well, not really, but he did swear by it, saying that any time someone who is sick eats it, they feel better the next day.)
Of course I accepted his offer.
And not only did I feel better the next day, I found my new favorite Fall recipe.
The soup was delicious. I mean delicious. My daughter loved it so much, she even ate leftovers for breakfast the next morning.
The picture doesn’t do it justice. My camera isn’t that great, and my photography skills are even worse.
But trust me. This is a soup you want to make on a cozy Fall night. Especially if you aren’t feeling well.
No surprise, I asked for the recipe.
Here’s what Sam sent:
Greek Chicken, Lemon, and Orzo Soup
1 cup chopped yellow onion
1 tsp olive oil
4 garlic cloves pressed
1 tsp dried oregano
1 32 oz carton chicken broth
1 cup water
½ tsp black pepper
1/3 cup of uncooked orzo
1+1/2 cups cooked diced chicken
1 cup chopped zucchini
1 TBS lemon juice-fresh squeezed
½ block of feta cheese (3-4 oz) crumbled for soup
Fresh snipped parsley for garnish
-Heat oil in 3 qt sauce pan over med heat until hot.
-Add onion, garlic, and oregano. Cook and stir for 3 minutes.
-Add broth, water, and black pepper and bring to a boil.
-Stir in orzo; cook stirring occasionally for 8 minutes or until orzo is tender.
-Meanwhile, dice up the chicken (I use chicken breast and if you have the chicken cooked up in advance you can save loads of time on this recipe).
-Chop the zucchini into 1 inch spears, then add to the broth, cooking for only one minute.
-Remove from heat and stir in the lemon juice.
-Ladle soup into bowls sprinkle with 2 TBS of Feta cheese and parsley garnish, if desired. (If you really want to push the Greek theme, serve this soup with Baked Pita Chips.)
·Notes and variations: I typically double or triple a soup recipe for multiple meals or guests dining. I always bolster garlic and lemon juice with this recipe. Feel free to experiment with your own preferences. Enjoy!
·Final note, if you or a family member is ailing, the trick to a speedy recovery is to have this soup with one glass of red wine. Supposedly the synergistic effects are the cure-all. It has worked for me before.
Want to join the conversation? Write your own Fall recipe post, link back here (you can copy my button at the top of this post if you want), then come back and enter the URL in the link list.
Don’t forget to read and comment on each other’s posts, too.
I look forward to hearing about the Fall recipes you’re Talkin’ About! :)