I hope you had a restful and relaxing Christmas! Mine was filled with family, Star Wars, and food (these Chocolate Chip Peppermint Scones from Naturally Ella are the best!). I received The Year of Cozy by Adrianna Adarme as a gift and I am so excited to get started on some recipes and crafts. The book is divided into recipes, DIY projects, and other activities by month, so my goal is to complete at least 2 recipes or activities each month that I would not normally do. It’s my hope that this will help me slow down, taking time for special things like fancy compound butters and homemade coasters. I’m normally too impatient to plan a DIY project or bake something fancy just because, but I hope to work on changing that this year. And that includes going on more long walks, trying to paint my nails more often, lighting more candles, and writing people more handwritten notes. Ambitious? Maybe. But these are things that make life more enjoyable and provide a respite from stress that comes from work and other important commitments.
One thing Adrianna recommends in The Year of Cozy is using store-bought rotisserie chicken in recipes, since it is always delicious and can shave off a bit of cooking time (read: less stress on weeknights). I’ve made this recipe for Greek Orzo Chicken Soup with uncooked chicken before, and while it isn’t difficult, I appreciated how easy and flavorful it was when I used a rotisserie chicken that was already prepared for me. If you don’t want to use a rotisserie chicken, you can feel free to use 1 pound of boneless skinless chicken breasts instead. You and cook and shred them beforehand, or you can place them in the pot when you add the chicken stock, letting them cook until the orzo is finished. Then you can use tongs to remove them, shred the meat, and stir it back into the pot. Whatever path you choose, this soup will be good – zesty, brothy, and perfect for a chilly winter night.
Greek Orzo Chicken Soup is on the table in under 30 minutes and is healthier than all the holiday fare from the past few weeks, but still tastes cozy and indulgent thanks to olive oil and a bit of feta cheese. So….what are you waiting for?
- • 3 tablespoons olive oil
- • 1 sweet onion, chopped
- • 8 cloves garlic, minced
- • 10 cups chicken stock
- • ½ store-bought rotisserie chicken, shredded
- • 1 large lemon, zested
- • ¼ teaspoon crushed red pepper
- • 1 cup uncooked orzo
- • 2 ounces crumbled feta
- • ⅓ cup chives, chopped
- Place olive oil in a large pot over medium heat. Once the oil is hot, add onion and cook until soft, approximately 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add the chicken stock, shredded rotisserie chicken, lemon zest, and red pepper to the pot. Raise the heat to high and bring to a gentle boil. Add the orzo and cook, stirring occasionally, until the orzo is tender, about 8-10 minutes.
- Remove from heat and add salt and pepper to taste. Ladle into bowls and top with crumbled feta and chopped chives.
Adapted from A Spicy Perspective