Hi everyone. I’m gonna start posting recipes on our blog section. It will be an untraditional recipe format as I am not going to include a formal recipe. I’m just going to talk to you and tell you how to make it and you can choose what you wanna do after you’ve read my version. Recipes are so flexible and always remember to make food the way you like it.. Now, with that said there will be no baking recipes which do require precise measurements. 😂
I’m going to start with the lemon chicken soup that we have on our menu tomorrow. You will need four chicken thighs, 4 ribs celery, 8 oz dried orzo, 4 fresh lemons (no bottled ), whole leaf thyme, and 2T chicken soup base, chopped fresh dill, . I do not use bouillon cubes. I use the chicken bases that you’ll see in jars the same section of your grocery store.. Put the thighs on an oven proof sheet pan. I’d spray it with pan spray or use parchment paper. Roast for 35 to 40 minutes at 350° until they begin to fall apart. While your thighs are cooking, put 3 quarts of water into a generous stock pot. Dice the celery and ( if you choose, you can add carrots if you like). Add your celery, chicken base, the whole lemons squeezed ( the WHOLE lemon .. we want all this lemony goodness) and all your herbs except for the dill to the stockpot and bring to boil. Once boiling add the orzo. Stir while the pasta cooks to keep it from sticking. When the orzo is al dente, check your chickens. Once done, shred with a fork and add to the pot. Add the dill. Let marry on low for 10 minutes. Adjust with salt, pepper, and maybe a dab more chicken base. It’s up to you ! Keep the lemons in the soup as it only gets better over time! Voila! Soups on!