Chicken and Orzo Soup with Garlic and Paprika
There’s a local butcher shop that’s been in Grand Rapids for several years now (EA Brady’s), but last fall they closed up shop to move to a new location. Where is their new space? Less than a quarter mile from my house! I could not be more pleased. It will be so convenient in the months and years to come! I had never actually been to their old location, it just wasn’t as convenient and I already have a great local butcher (I love Matt at Louise Earl), but they opened their doors in the new space today (a very soft opening in the midst of COVID quarantine) and I was there within a few hours of their opening. Had to welcome them to the new neighborhood!
I decided that on this cold and dreary day soup sounded like a good dinner plan. I had bookmarked this very simple soup so decided to try it tonight, all I needed were a few chicken thighs which the butcher fixed me up with right away.
This recipe looks very simple, and it was so quick and easy, but don’t let the short ingredient list fool you, this soup was full of flavor and super satisfying. It only took about 20-30 minuter to make and it was so good. The combination of garlic, plenty of tomato paste, and chicken thighs packs a lot of flavor into just a few ingredients. A little paprika and mint (I had to substitute a little basil in the form of homemade pesto which was quite a nice sub) along with some pasta finish it all off.
There are many ways you could adapt this, different spices, different protein, different starch, but I know this is something I will come back to in the future again and again! This would be a great option for a weeknight meal with friends if you need something quick, simple and delicious after work!
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Chicken and Orzo Soup with Garlic and Paprika
From 177 Milk Street
Ingredients
3 tablespoon extra virgin olive oil, plus more to serve
1/3 cup tomato paste
4 medium garlic cloves, finely chopped
1 tablespoon sweet paprika
2 teaspoons dried mint
Kosher salt and ground black pepper
1 1/2 pounds boneless skinless chicken thighs
1 cup orzo pasta
Directions
In a large saucepan, combine the oil, tomato paste and garlic. Cook, stirring, until several shades darker. Add the paprika and mint, then cook, stirring, just until fragrant. Add the chicken, 7 cups water and 2½ teaspoons salt. Simmer, uncovered, until a skewer inserted into the chicken meets no resistance. Transfer the chicken to a bowl. Add the orzo to the pot and cook until al dente. Shred the chicken. When the orzo is done, add the chicken and season with salt and pepper. Serve drizzled with additional oil.
Optional garnishes: A dollop of yogurt OR squeeze of lemon OR torn fresh mint OR a sprinkle of Aleppo pepper