Yesterday was a big day in our household. I had two goals in mind: 1. Get myself to Trader Joes and 2. Cook my family a dinner.
Normally I wouldn’t bat an eye at either of the above but two weeks postpartum is a bit of a different story. Seeing as though B decided to space his feedings out last night to every 3 hours instead of every 2 I literally feel overwhelmed with a superwoman like strength.
Off to the store we went. Ok. I forgot how much space those infant carriers take up! The cart was full and I hadn’t even entered the store. Hmmm. After some creative stacking and lots of pacifier help we checked out and were on our way. Goal number one accomplished.
What to cook was an easy answer for me. There is something so comforting about chicken noodle soup and something so fragile about the first few weeks after having a newborn that the two seemed to go hand in hand. I love my go to recipe, but was eager to try another version from my new cookbook, Dinner A Love Story. I loved the addition of white wine, and by using orzo pasta instead of larger noodles it prevents the whole overcooking the noodles/they break up into pieces dilemma that may occur.
Wish me luck getting it on the table. The closest thing I have done to cooking in two weeks is dressing B in this eggplant outfit which let’s be honest, looks good enough for dinner.
- 1 large onion
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- salt & pepper, to taste
- 2 TBS olive oil
- 1/2 cup white wine
- 6 cups chicken stock, plus up to 2 more cups as needed
- 1.5 lbs boneless chicken breast, cut into 4 inch chunks
- parmesan cheese rind
- 1.5 cups orzo
- 1/4 cup loosely packed freshly chopped parsley, for serving
- parmesan cheese and crusty bread, for serving
- In a large stockpot of medium low heat, saute your veggies along with the salt and pepper in the olive oil for 10 to 12 minutes.
- Add the wine and turn up the heat to high; until the liquid has completely reduced. Add the stock and bring to a boil.
- Add the chicken and parmesan rind and bring the soup up to a boil. Add more stock, if necessary, to make sure the chicken is fully immersed. Reduce the heat to low and simmer for 30 minutes.
- After the chicken is cooked through, using two forks, shred it up while it's still in the pot. Just before serving bring the soup back up to a boil and season with salt. Add the orzo and cook for another 7 minutes. If the soup gets too thick from the pasta starch add up to 2 more cups of stock. Remove the rind.
- Serve with parsley, cracked pepper, drizzle of olive oil, and parmesan cheese. Warm bread is a huge bonus.