Mean Chef's Yucatan-Style Chicken, Lime, and Orzo Soup Recipe #88348
I adopted this recipe from Mean Chef, who described it as "quick easy and delicious." I agree--it's simple to make, very yummy, and reasonably filling. It makes a good, light meal.
by Halcyon Eve
45 min | 20 min prep
SERVES 4
- 3/4 cup orzo pasta (rice-shaped pasta)
- 1 1/2 tablespoons olive oil
- 1 medium white onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 jalapeno chiles, thinly sliced
- 3/4 lb boneless skinless chicken breast, cut into matchstick-size strips
- 5 cups low sodium chicken broth
- 1/4 cup fresh lime juice
- 1 large tomato, seeded, chopped
- 1/4 cup chopped fresh cilantro
- fresh cilantro (to garnish)
- Cook orzo in pot of boiling salted water until just tender.
- Drain well.
- Heat oil in large saucepan over medium heat.
- Add onion, garlic, and chiles.
- Sauté until onion begins to brown, about 4 minutes.
- Add chicken; sauté 1 minute.
- Add broth, lime juice, and tomato.
- Simmer until chicken is cooked through, about 3 minutes.
- Mix in orzo, then chopped cilantro.
- Season soup with salt and pepper.
- Ladle soup into 4 bowls.
- Garnish with cilantro sprigs.
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5 stars