Description
A hearty and aromatic chicken and orzo soup infused with garlic, paprika, and dried mint, inspired by 177 Milk Street.
Ingredients
- 3 tablespoons extra virgin olive oil, plus more to serve
- 1/3 cup tomato paste
- 4 medium garlic cloves, finely chopped
- 1 tablespoon sweet paprika
- 2 teaspoons dried mint
- Kosher salt and ground black pepper
- 1 1/2 pounds boneless skinless chicken thighs
- 1 cup orzo pasta
- 7 cups water
Instructions
1. In a large saucepan, combine the olive oil, tomato paste, and garlic. Cook over medium heat, stirring often, until the mixture is several shades darker, about 5-7 minutes.
2. Add the sweet paprika and dried mint. Stir constantly and cook for about 30 seconds until fragrant.
3. Add the chicken thighs, water, and 2½ teaspoons kosher salt to the pot. Bring to a simmer and cook uncovered for 25-30 minutes, or until the chicken is fully cooked and tender.
4. Remove the chicken and transfer it to a bowl. Add the orzo to the pot and cook until al dente, about 8-10 minutes.
5. While the orzo cooks, shred the chicken using two forks.
6. Return the shredded chicken to the pot and stir to combine. Season with additional salt and black pepper to taste.
7. Ladle the soup into bowls and drizzle each serving with a little extra olive oil. Garnish as desired.
Notes
Optional garnishes include a dollop of plain yogurt, a squeeze of fresh lemon juice, torn fresh mint leaves, or a sprinkle of Aleppo pepper for added flavor and contrast. Adjust the salt at the end to taste, as the tomato paste and chicken can vary in salinity.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 860mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg