This is ‘the one’ for me. It's insanely delicious & needs nothing more than a whole chicken (defrosted), onion, salt, pepper, eggs & lemons. Chuck the chicken in a pot with copious amounts of water, cook the orzo in the broth and finish with lemon and eggs.
I love that getting the pot on the stove gives me straight 1 hour – 15 minutes before I even have to mess with it. That means I get to do some serious paperwork in that time or watch 2 episodes of Grace & Frankie on Netflix. Either way, a win all around!
On most days we have these staples handy or in my case a teenager who often runs across to the store so I can make the soup at the 11th hour and don’t have time to defrost said chicken.
If you’re thinking about how just exactly a handful of ingredients can render a soup so yummy, you’ll just have to take my word for it. It’s on my weekly rotation especially when cool weather descends and reminds me of the scotch broth soup my favorite Parsi restaurant would serve growing up. The only deviation being adding delicious cubed fried croutons & using barley instead of orzo.
Perhaps that’s why I crave this soup so much – it takes me back to my childhood, of memories with my parents rambling along the street on a Sunday in their Jonquil colored Fiat. If you don’t know what Jonquil is, look it up – it’s that shade of yellow, that’s right between a lemon & a banana just like the fragrant flowers whose name it takes after.
Who said you only get to read about food here?!