This soup has a personality. Garbanzo lemon orzo soup is bright and happy and reminds me of springtime and warmer weather. I think these attributes come from the fresh ingredients, the broth base, acidic lemons, and no cream. You can make this on one of the cold, dark winter days to remind you of springtime, or make it during the spring as a joyful celebration of the season.

I found the original inspiration for this recipe because I had bought more lemons than I needed for a different dish. With extra lemons, I needed to use them before going bad. I could juice them and freeze the juice for later, but I wanted to use them fresh. So I started digging and ended up finding this vegan lemon chickpea orzo soup recipe.

That recipe is amazing in and of itself, but I always like to tinker and change things. For this one especially, felt like I wanted a creamier soup and something a little less broth-based. Without the creaminess, the soup is almost like a little variation on chicken noodle soup. And I tried it with heavy whipping cream. But that made the soup seem to lose its bright, airy qualities.

Temper-amental

More internet digging brought me to a traditional Sephardic Jewish cuisine method that could help with this dish. This method found its way into Greek, Arab, Turkish, Balkan, and Italian cooking. By mixing together lemon juice and eggs you make a sauce that can be used to thicken soups and stews. It is most famously known as avgolemono from Greek cuisine.

This method takes a little extra effort. You have to slowly temper the egg-lemon mixture using some of the hot broth. You don’t want scrambled egg soup. But when done correctly you can get a silky smooth creaminess to your soup that doesn’t rely on cream or milk that tends to weigh a soup down. Perfect for this bright broth-based soup.

After whisking together the eggs and lemon juice, ladle out some of the broth that has been cooking on the stove. Slowly (very slowly) start drizzling some of the hot broth into the egg-lemon mixture while constantly whisking. Whisk, whisk, whisk away while drizzling. You’ll repeat again with even more broth. And after, you should have tempered the eggs to warm them up without scrambling them. It’s a similar process to making a lot of different custards.

You’ll want to have this ready just before the orzo pasta has cooked in the broth. Then you can remove the soup from heat and slowly drizzle in the tempered egg mixture while stirring the soup. It will all come together into creamy deliciousness.

Options for Lemon Orzo Soup

Like most of my recipes, you can easily mix things up to put your own spin on it. Add, remove, substitute.

• Broth – any kind of broth can be used for this recipe, you can even make some homemade broth for the occasion. My tried and true go-to broth is always chicken broth, but I made this one with a large batch of turkey broth I had made at home after Thanksgiving.
• Protein – The garbanzo beans add a great source of protein, but you can add to it or substitute it for any other kind you are feeling or have on hand. Typically I will add either shredded chicken or turkey in with this if I have some on hand.
• Starch – Orzo pasta can easily be changed out with rice for this recipe. Rice will take a bit longer to cook in the broth, so just make sure to simmer the broth until the rice is done cooking – but don’t let it get soft and mushy.
• Herbs – Any herbs can be introduced to this recipe. When the recipe calls for adding in rosemary, bay leaf, and thyme, try your own individual mix of herbs instead.

Lemon Orzo Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Moderate

Servings

10

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Garbanzo lemon orzo soup is a bright and happy reminder of springtime and warmer weather with fresh ingredients, broth base, and lemons.

Ingredients

• 3 medium carrots

• 3 medium celery

• 1 medium onion

• 5 cloves garlic

• 2 tablespoons olive oil

• 9 cups vegetable or chicken stock

• 2 sprigs rosemary

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 tablespoon salt

• 1/4 teaspoon black pepper

• 2 cans (15oz) garbanzo beans

• 1 and 1/2 cups orzo pasta

• 1/2 cup fresh lemon juice (about 3 lemons) 

• 4 eggs

• (Optional) 3 handfuls of spinach

Directions

• Slice the carrots and celery to about 1/8″ thick, mince the garlic, and chop the onion.
• Add olive oil to a large stockpot over medium heat, then mix in carrots, celery, garlic, and onion. Sauté for 5 minutes, stirring occasionally.
• Pour in the broth and then add rosemary, bay leaf, thyme, salt, and pepper. Drain the garbanzo beans and stir them into the broth.
• Turn the heat up to medium-high and wait for the broth to heat to a simmer.
• Add in the orzo pasta, turn heat down to medium, and stir occasionally until the orzo is cooked – about 15 minutes.
• While pasta is cooking, whisk together eggs and lemon juice in a medium-sized bowl. Ladle out about a cup of broth from the stockpot, then ever so slowly drizzle the broth into the lemon-egg mixture while constantly whisking. When the first cup is done, repeat with a second cup of broth.
• Once the pasta is done cooking, remove the pot from the heat and then very slowly drizzle the heated lemon-egg-broth mixture into the soup while constantly stirring. If the soup is too hot and it is immediately cooking the eggs (looking kind of like scrambled eggs), then stop pouring and wait a few minutes for the soup to cool and try again.
• If desired, stir the spinach into the soup until it begins to wilt, then serve it hot and fresh.

Notes

• If left to sit, the orzo tends to soak up the broth mixture – so eat it soon after cooking or try freezing it in pint containers for later

The post Garbanzo Lemon Orzo Soup appeared first on Do You Roux?.

Throw a bunch of ingredients in a big pot with some water and let it simmer for a while. Now you have chicken stock.

It is almost that easy. A little prep work and some small effort once it has finished simmering is all it really takes. The magic mostly happens by letting the pot sit there undisturbed, doing its own thing for at least a couple of hours. As it simmers it will spread a mouth-watering aroma through the house.

Thousands of recipes use chicken stock. And you can definitely use store-bought stock to make delicious meals. But the extra effort of making your own stock gives you more depth of flavor for your final dish and more control of exactly how it will taste. It is especially important to make your own stock when it is a featured ingredient – like for broth-based soups. A simple chicken noodle soup is elevated to the next level when using homemade stock.

I tend to make stock whenever I have made a recipe that leaves me with bones from the meat. And when I make it, I make a huge vat of it. Then I will keep some of that in the fridge for use in the next week, and freeze the rest for use over the next few months whenever I want to bust out the reserves.

Chicken Stock or Broth?

Some people like to get into the nitty-gritty differences of chicken stock vs chicken broth. But that’s not what I’m all about.

In my opinion, you can use stock and broth interchangeably. Boiling meat, fish, or vegetables with some aromatics and seasonings is the same method for both. Generally, stock is made with more bones and cartilage while broth includes more meat. Broth is also typically cooked for a shorter period of time.

Eh, whatever. They’re the same. I typically include whatever leftover bones and meat I have on hand and cook for as long as my time will allow. In my opinion, longer tends to be better as you give more time for flavors to develop and for collagen to seep from the bones. But if I don’t have time for that, then a much shorter stay in the pot still gets the job done.

What Goes Into Stock?

Don’t take this recipe as set in stone. It is more of a jumping-off point for whatever you want to include in your stock. Mix and match what seems best to you, while making sure to think of what will work with the flavors of your planned final dish. You want everything to be working together.

Do not add salt to the stock. Since this is not a final dish, you don’t want to salt it yet. Save that for once you have cooked everything and then add salt to taste. You won’t risk having too much salt if you wait to add it.

• Chicken – Use bones, skin, meat, and drippings from chicken as the base flavor for the stock. My go-to is using the picked-over carcass from two Costco rotisserie chickens. For a deeper and richer flavor, throw it all on a baking sheet in the oven and roast it at 350°F (175°C) until golden-brown.
• Aromatics – These are vegetables, herbs, and spices that add aroma and flavor to your dish.
  • Vegetables – Most stocks call for garlic, onions, carrots, and celery. But feel free to experiment and try other options. Leeks, asparagus, mushrooms, peas, bell peppers, spinach, tomatoes.
  • Herbs – I generally like to use sage, rosemary, parsley, and thyme because they tend to be fairly neutral and can pair well with a whole lot of dishes. You can try adding any other herbs, just don’t go overboard because using too much in relation to the other ingredients can lend bitterness to stock.
  • Spices – Typically, I add bay leaves and peppercorn (pepper before being ground up) to stock. Ginger, cardamom, and coriander could be fun to experiment with. And you could consider using dried chiles if you are wanting a dish with some spiciness to it.
• Water – Good old plain water, nothing complicated here.

How to Make Chicken Stock

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

2

hours 

Total time

2

hours 

15

minutes

Long-simmered chicken stock for full flavored soups and sauces

Ingredients

• 4 to 5 pounds chicken bones, meat, and skin (2 rotisserie chicken carcasses)

• 4 large carrots

• 5 celery stalks

• 1 large onion

• 10 peppercorns

• 4 sprigs thyme

• 2 sprigs sage

• 4 sprigs parsley

• 2 sprigs rosemary

• 2 bay leaves

• 1 tablespoon apple cider vinegar

• 20 to 30 cups water

Directions

• Cut the ends off of the onion and then cut it into quarters
• Slice the carrots and celery into 3 to 4 inch pieces
• Add all ingredients except water to a very large stock pot
• Add enough water to cover everything
• Place the stock pot on high heat until you see bubbles starting to form and immediately turn the heat to low
• Cover with a lid and simmer on low for 2 to 8 hours (the longer you can, the better)
• Remove and discard the bones and vegetables using a slotted spoon or tongs
• Line a mesh strainer with cheesecloth and strain the stock to remove anything remaining in the liquid
• Use the stock or cool it down in an ice-water bath and store it in the fridge or freezer

Notes

• Tie up your herbs with kitchen twine so that it is easier to remove at the end before straining
• Store extra broth in quart-sized plastic deli containers in either the fridge for about a week or in the freezer for up to 4 months

The post How to Make Chicken Stock appeared first on Do You Roux?.