Food: Dinner Tonight – Chicken Soup With Orzo Included |

On Monday, I announced to my family that I would be making chicken soup for dinner – except, when I got home from work, I realized I did not have the chicken broth in the cupboard as I imagined I did while on the commuter train. And since then, I’ve been too lazy to go to the supermarket and get the one important ingredient to make the soup I’d been craving for four days now. Yes, I do know I can make my own chicken broth simply by using the water the chicken was boiled in, which I do. But store bought chicken brought adds just the right zing or heartiness my taste buds crave.

So, to the supermarket after work it is and home to make this delicious version of chicken soup:

INGREDIENTS

2 chicken breasts (about 1 pound)
kosher salt and black pepper
1/4 cup extra virgin olive oil
8-12 large cloves of garlic, smashed (use to your taste)
6 carrots, chopped {my go to is parsnip, I prefer the taste more}
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme leaves
kosher salt and pepper
8 cups low sodium chicken broth
1 bay leaf
1 parmesan rind, plus grated parmesan, for serving {this chef and I have lots in common}
1 pinch crushed red pepper flakes
1 bunch Tuscan kale, roughly chopped {I don’t care for Kale, so I will add bok choy instead}
1 tablespoon fresh chopped dill, plus more for serving {no dill for my recipe}
juice of 2 lemons (or to taste)
1 pound orzo pasta {1/2 a pound is all I’ll be using} – (more}