Sunday, September 11, 2011

Where Would You LOVE to Cook Today!

Such a pretty kitchen...I can almost smell the lemons on the counter.
I love these cupboards and the one under the stove top is so fun.
I really like when they make it look more like a piece of furniture
rather than a cupboard.
I could just stay all day!
I had lunch the other with a girlfriend at a local bakery and
I had Lemon Chicken Orzo Soup. It was so good I had to
 come home and find a recipe. So out came the laptop
and the searching began. I found several recipes but none 
had everything I
I finally decided on one at:
And this is what I want to cook in this kitchen!

Lemon Chicken Orzo Soup

  • (4-pound) whole chicken
  • carrots, peeled, cut in 1-inch pieces
  • celery stalks, cut in 1-inch pieces
  • medium onion, peeled and sliced
  • garlic cloves, crushed
  • sprigs fresh flat-leaf parsley
  • 2 teaspoons whole black peppercorns
  • bay leaves
  • 6 cups water
  • 1 1/3 cups chopped carrot
  • 1 1/4 cups chopped onion
  • 1 cup chopped celery
  • 2 teaspoons salt
  • 8 ounces uncooked orzo (rice-shaped pasta)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 1/2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • Lemon wedges (optional)
  • Coarsely cracked black pepper (optional)

  • 1. Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes.
  • 2. Remove chicken from pan; place chicken in a bowl. Chill 15 minutes. Discard skin; remove chicken from bones, discarding bones. Chop chicken into bite-sized pieces; cover and chill. Strain broth mixture through a sieve into a large bowl; discard solids. Cool broth mixture to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard.
  • 3. Add enough water to broth to equal 9 cups; place broth mixture in a large Dutch oven. Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.
  • 4. Cook pasta according to package directions, omitting salt and fat. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon wedges and cracked black pepper, if desired.

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