Mean Chefs Yucatan Style Chicken Lime And Orzo Soup Recipes

YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP

Steps:

• 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.

MEAN CHEF'S YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP

Steps:

• 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.

CHICKEN AND ORZO SOUP WITH ARUGULA AND BASIL

Steps:

• In medium soup pot, bring the chicken stock and water to a low boil.
• Meanwhile, in another soup pot, heat the olive oil over medium-high heat; add the chicken tenders and cook, stirring unitl lightly browned, about 5 minutes.
• Add the thyme and bay leaf, then stir in the onion, carrot and mushrooms, season with salt and pepper.
• Cover the pan and cook the vegetables until softened, 6-7 minutes.
• Pour the hot stock over the vegetables and bring to a boil.
• Stir in the orzo and cook until al dente, about 8 minutes.
• Remove from the heat and add the arugula and basil to wilt.
• Stir in the lemon peel, discard the bay leaf and season with salt and pepper.
• Serve with lots of grated cheese at table.