Totally odd. Totally aware of that.
I woke up this morning with two things on my mind. Staying in my pajama bottoms all day and drinking warm, cozy soup.
I’m freezing cold. I want a big gallon of hot chocolate while taking a warm bath.
I want to curl up on the couch with a good book and not move. All day. I want to waste endless hours on Pinterest, hoarding ridiculous amounts of outfits and thousands of DIY decor.
I can feel myself being a major brat.
I’m just a tad bit fed up of this freakishly cold weather we’re having in Texas this year. We’re suppose to be in the high 70s by now. Come on already! The only thing helping me hang in there is this soup.
Soup that makes you feel like the sun is shining down on you. A warm, lightly lemony and slightly garlicky broth with crunchy carrotyness. Carrotyness? Has the world run out of adjectives?
Bright and cozy soup. That’s what we’re aiming for.
And I really, really love eating soup.
Recipe Slightly adapted from Two Peas and Their Pod
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 9 cups of chicken broth
- 1 stalk lemongrass (cut into 3 pieces, woody end removed)
- ½ teaspoon grated ginger
- Zest of 2 lemons
- ⅔ cup lemon juice (about 3 lemons)
- 1 bay leaf
- 1½ cups orzo pasta
- 3 carrots, peeled and sliced into ¼ inch thick
- 2 cups cooked shredded chicken
- ¼ cup chopped fresh flat-leaf parsley leaves
- Salt and pepper, to taste
- Heat the olive oil over medium-high heat in a large stockpot. Sauté the onion, and garlic until tender, about 5 minutes.
- Add the chicken broth, lemongrass stalks, grated ginger, lemon zest, lemon juice, bay leaf, and bring to a boil.
- Add the orzo and cook, stirring occasionally, for 8 minutes, or until orzo is tender. Add the chicken and the carrots and heat for about 5 minutes.
- Remove pot from heat. Discard the bay leaf and lemongrass stalks and stir in the parsley. Check for seasonings, add salt and pepper, to taste. Serve warm.