Since the weather is getting colder it was time to move some of my delicious soup recipes from my old website to this blog. Sorry for any former readers that have seen this recipe before, but I felt like I owed it to my new readers! Also I froze this soup last time I made it and plan on having some tomorrow. It will be the perfect lunch for a cold snowy day and I need to clean the freezer out before we move! I haven’t made this recipe many times but my secret is using vegetable orzo instead of noodles, and adding miso to the broth. A lot of my recipes are open to interpretation… I NEVER make the same thing the same way, twice. Seasoning or something is always different, and that usually depends on my mood or what I have in my kitchen. Also I have a hard time measuring and keeping track of everything, but luckily soup is really hard to mess up and you can pretty much add any seasoning, herbs, and veggies you want. This is a very basic and classic recipe so feel free to expand it! Do you have a homemade version of chicken noodle soup?? Do you have any twists or special secrets to it??
2 cups chicken broth
3 cups warm water
1-2 TBSP miso (more will give stronger miso/soy flavor)
2 cups chopped carrots
1 chopped white onion
2 baked and shredded chicken breasts
1 TBSP basil
1 TBSP thyme
1-3 chopped garlic cloves
1TBSP garlic powder
1-2 bay leaves
1 cup orzo
1) Add the broth, miso, water, chopped veggies, and cooked chicken to crockpot. Note: you could probably add raw chicken and let it cook in the crockpot (and then shred it) but I wanted to have this done before bedtime so I had precooked the chicken as a time saver. My overall crockpot time was 6 hours but if the chicken is raw you’ll probably need closer to 8-10. Just make sure chicken is cooked through, no pink! Also if you don’t want to use the crockpot, just cook chicken first and combine everything on the stove top.
2) Add seasonings! And don’t forget you can modify seasoning to your taste!
3) An hour before the time on the crockpot is up, add the orzo. The orzo will expand and suck up that broth so don’t add too much or it will turn into more of a stew than a soup. If this happens, add a little more chicken broth or water and miso mixture.
4) Make sure orzo is cooked through and you’re done! You can serve immediately, use for leftovers during the week, or freeze some for a later date. I did all of the above.