I love soup. soup soup soup. I especially love brothy soups with a little sweet and a little salty. This is an original recipe that was concocted last winter and finally refined this winter. The honey makes it extra good for sore throats.
Ingredients:
5 oz chicken
1 small diced onion
3 sliced carrots
2 sliced stalks celery
5 slices thick bacon
2 red delicious apples, quartered (with seeds removed)
2 boxes chicken broth
1/2 cup orzo pasta
3 tbs honey
salt, pepper, and fresh parsley
(Full recipe behind the cut)
1. Cook bacon at the bottom of a big, deep soup pot. Remove when done and drain almost all of the grease.
2. Saute chicken and diced onions in the left over bacon fat.
3. After chicken is browned, add 2 boxes of chicken broth and 2 cups of water (you can add more water if you need to stretch it, or if too much cooks out). Add carrots, celery, and 4 slices of apple.
4. Simmer without lid for 20 minutes, remove apple slices, add the 4 remaining apple slices (to clarify: the goal is to infuse the apple into the broth, rather than eating the apple itself, which turns quite bitter, trust me).
5. Simmer 20 more minutes without lid, remove the remainder of the apple slices. Cover.
6. Add salt, pepper, and honey to your liking. The 4 tbs is just a guideline, feel free to add more or less depending on your taste. Cook with lid on for at least another half an hour, or longer if you’ve got the time.
7. Add orzo pasta, turn off the heat, and cover. Soup is done with the pasta is al-dente. Add chopped parsley and crumbled bacon as you are serving.
Serves a lot (for leftovers!). Delicious with toasted ciabatta bread. mmm.