Toasted Orzo Chicken Soup (topped with Aunt Lily's Chili Oil)
https://britacooks.com/aunt-lilys-chili-oil/
Ingredients
- 1-2 Chicken breasts or 3-4 chicken thighs
- 1 cup orzo
- 2 tbsp butter
- 4 cups chicken stock
- 3 cups water
- Olive oil
- ½ onion chopped
- 1-2 stalks of celery sliced
- 2 cloves garlic clied
- Juice of lemon
- Chives
Aunt Lily's Chili Oil (1/2 portion):
- ½ cup red chili flakes
- 1.5 cups neutral oil
- 1 tbsp sesame seeds
- 3 cloves garlic minced
- 1 tbsp diced ginger minced
- 1 tbsp sugar
- 1 tbsp salt
- 1 cinnamon stick
Instructions
- In a large pot over low-medium heat, melt the butter and add the orzo. Stir frequently, letting the orzo turn golden and toasty for a few minutes. Be careful not to burn the butter or orzo. Remove the orzo from the pot and set aside.
- In the same pot, add a drizzle of olive oil over medium heat. Sauté the chopped onion, celery, and garlic until softened, about 3-4 minutes. Season with salt and pepper.
- Pour in the chicken stock and 3 cups water. Bring to a simmer, then add the chicken breasts or thighs. Cook the chicken in the broth until fully cooked through (breasts will take less time than thighs), about 10-15 minutes.
- While the chicken is cooking, combine chili flakes, sesame seeds, garlic, ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Heat the neutral oil in a small pan until hot (test by adding a small piece of garlic—if it sizzles, it's ready). Carefully pour the hot oil over the chili mixture and stir. Set aside to infuse.
- Once the chicken is cooked through, remove it from the pot and shred it with two forks.
- Add the toasted orzo back to the pot of broth. Stir occasionally over medium heat until the orzo is tender, about 7-8 minutes.
- Return the shredded chicken to the pot and stir in the lemon juice. Adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and top with a drizzle of Aunt Lily’s Chili Oil, fresh chives, and extra lemon juice if desired.