Nourishing Chicken, Orzo, and Mushroom Soup

This soup is multi-faceted. It’s elegant enough to serve alongside a special bottle of chardonnay. It’s quick enough to whip up on a weeknight when you’re under a time crunch, and it is full of nourishing ingredients like chicken broth and mushrooms, if you’re feeling under the weather. This is not your bland “feel better soup.” This is your, “I’m feeling better already! soup.” It’s perfect for winter evenings where you and your palate need a dose of healing and reviving energy.

• Chicken stock or bone broth

• Chicken tenders or thighs

• Chardonnay (for cooking and drinking!)

• Crimini mushrooms

• Celery

• Leeks

• Garlic

• Orzo

• Salt and Pepper

• Butter

1. Dice two leeks and 3 large stalks of celery. Turn a large soup pot to medium heat and melt 4 tablespoons of butter. Saute leeks and celery for about 5 minutes, until both are softened. While celery and leeks are sauteing, slice 8 crimini mushrooms and mince 3 cloves of garlic. Add garlic and 5-10 twists of salt and pepper each to the stock pot and mix well. Cook for 1 minute, then add the mushrooms. Saute until the mushrooms release and reabsorb their juices.

2. Dice 1 lb of chicken tenders or thighs into bite-sized pieces (remove any extra fat). Season with salt and pepper and once mushrooms are tender, and add the chicken to the pot. Saute for two minutes, browning the outside of the chicken, then deglaze the pot with ¼ cup Chardonnay or other white wine. 

3. Add 5 cups of chicken stock and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 10 minutes with the cover on, then add ¾ cup orzo and cook for 10 minutes more. Finish by removing from heat and mixing in 4 tablespoons freshly diced parsley and seasoning with additional salt and pepper to taste. Add water or extra broth if necessary. Serve on its own or with a slice of toasted, buttered sourdough bread. 

Recommended wine pairing - a medium dry Chardonnay.