It has been rainy soup weather up here! I’ve had this recipe sitting around for two years just waiting to be made. I found it in Williams-Sonoma…that glorious store that is like Disneyland! Matt & I were there with Ada a few weeks ago and I was in heaven looking at everything. The saleslady asked if I liked to cook and if I wanted a job! Too bad it was way up in Los Gatos…that discount would be oh-so-sweet.
This is one of those wonderful recipes that takes a short time to prepare, but tastes (& smells) like it’s been simmering on the stove all day long. It is so comforting & reminiscent of chicken noodle soup.
- 1 T. butter
- 1 small onion, chopped
- 2 carrots, thinly sliced
- 1 celery stalk, thinly sliced
- 2 T. fresh (or 2 t. dried) marjoram
- 8 cups chicken broth
- ¾ cup orzo or other small pasta
- 6 oz. baby spinach
- 3 cups cooked chicken, shredded (I used a rotisserie chicken)
- Salt & freshly ground pepper
- ½ c. grated parmigano-reggiano
- In a large saucepan over medium heat, melt the butter. Add the onion and saute until translucent, 3 to 4 minutes. Add the carrots, celery and marjoram and saute until the vegetables are softened, about 3 minutes more. Add the broth, increase the heat to medium-high and simmer for 5 minutes to blend the flavors.
- Add the pasta to the simmering soup and cook until al dente, 3 to 4 minutes or according to package directions. Add the spinach and chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute.
- Season with salt and pepper.
- Ladle the soup into bowls and sprinkle with some of the cheese. Serves 4 generously.