Wholesome and fresh, your immune system will thank you

Makes: 8-12 servings       Total time: 1 hour 30 minutes

 

Chicken soup made with orzo and spinach

Ingredients:

  • Whole chicken (3-5 pounds)
  • 3 whole carrots, sliced and peeled if not organic
  • 1 large onion, peeled and diced
  • 3 cloves garlic, peeled and coarsley chopped
  • 1/4 cup parsley stems, chopped
  • 1/4 cup dill stems, chopped
  • Salt and pepper, to taste
  • 1 teaspoon curry powder
  • 1 cup orzo
  • Juice of 2 lemons
  • 8-10 ounces fresh spinach
  • Water
        

Directions:

  1. Clean the chicken (remove internal organs), and place the entire chicken (skin on) and gizzards in a large soup pot. Add water until there is one inch of water covering the top of the chicken. Bring the water to a boil, typically 10-15 minutes. 

  2. While chicken is cooking, prepare vegetables and herbs (peel and slice carrots into 1/4 inch slices, peel and chop large onion, peel and coarsely chop garlic, wash and chop parsley and dill stems).

  3. Once the water with the chicken in it boils, add the vegetables and herbs, and allow it to come to a boil again. Once boiling, turn heat to medium-low to simmer for 45 minutes. 

  4. Remove the chicken and set aside to cool before shredding. To the broth, add salt, pepper and curry powder along with orzo, lemon juice and spinach. Keep simmering, and add filtered water as needed.

  5. Once the chicken is cool enough to touch (about 30 minutes), shred the meat into small pieces. Remove skin to minimize excess fat. 

  6. Add shredded chicken back to the broth, add filtered water as needed. Taste for salt and pepper, and add as needed. Bring to a boil, then remove from heat. 

  7. Allow to cool slighly and serve. This soups lasts for up to 1 week in a refrigerator.