When I make soup for dinner, I try to make it hearty enough to fend for itself. Wimpy soup is no good. That's why I usually try to add a starch, and why my soup often times has a cream based broth. This has both. This is a great "get-rid-of-all-the-veggies-in-your-fridge-and-freezer" soup. I happened to have broccoli and carrots, so that's what made it in the soup. Feel free to adjust. Haha.
The starchy component was a rice-shapped pasta called orzo (which I also had leftover in my pantry). You only need about 3/4 cup, so it's a good use-up-leftover-pasta soup too. I would recommend, however, that whatever pasta you use is either small, or broken into small pieces. It just works better to have small pieces for this one.
You could also add some chicken to this if you'd like a little more meatiness. I would say two chicken breasts, cut into bite-sized pieces. I didn't add this, however, because I am suffering from pregnancy-induced aversion to chicken. It's interesting. Haha.
And with that, away we go!
Ingredients:
-4 cups chicken broth
-1 cup water
-1 cup heavy cream, with 1/4 cup reserved
-2 tablespoons flour
-1 head of broccoli, cut into florets
-1 cup carrots, chopped
-3/4 cup orzo
-salt and pepper to taste
Directions:
In a large pot, heat the chicken broth and water until boiling. Add in the broccoli and carrots and let them cook for a few minutes, stirring occasionally. Add in the orzo and let it cook for several more minutes, stirring occasionally. Reduce heat to medium.
In a small bowl, whisk together the flour with 1.4 cup of the cream. Slowly stir into the soup. This will help to thicken the broth slightly. Slowly add in the rest of the cream, stirring to combine.
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