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Chef Don’s
Kitchen Recipe File |
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RECIPE NAME: |
Chicken Orzo Soup - Prep |
Original Date: |
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DIRECTORY: |
Soups & Stews |
7/1/96 |
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Revision Date: |
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| Sensitivity: |
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Ingredients |
4 quarts |
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Specs |
| A: |
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| olive oil |
2 TBSP |
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| onions, diced ¼" |
2 cups |
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| carrots, diced ¼" |
2 cups |
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| garlic, diced ¼" |
2 cups |
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| B: |
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| bay leaves,
California |
1 each |
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Harvest |
| thyme, dry |
1 TBSP |
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Harvest |
| red chili flakes |
14 tsp |
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| salt mix 3:1 |
2 tsp |
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| lemon zest, minced |
1 TBSP |
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| Chicken Stock (see
recipe Stocks & Broths) |
10 cups |
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| C: |
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| orzo pasta, dry |
1 cup |
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| chicken meat,
poached, diced ½" |
3 cups |
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Sweat "A" ingredients in heavy stock pot. Cook over medium heat until onions
are transparent, about 5-8 minutes.
Add "B" ingredients and bring to full
rolling boil.
Add "C" ingredients and cook 10 minutes until pasta is tender.
Shallow pan cool and label, date, initial and refrigerate or serve.
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