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Simple Joyful Food

Eat happily

soup

Orzo, yellow squash & chicken soup with rubbed sage.

March 19, 2012 2 Comments

I’ve been craving soup lately.

You?

Surely it’s not just because it is raining.  That would be too… cliché.   Yet, here I am, talking to you about soup.  Not just any soup.  Brothy, fully satisfying and gorgeously sensual soup.

How do you feel about a soup that is one-part soup, one-part casserole, and one-part KA-POW!

Yeah, now I’ve got your attention.

For some reason I’ve been daydreaming about a thick chicken and rice soup.  On the verge of dumplings.

And then… I saw it… the recipe that tugged at my heart strings… and answered my cravings.

 

Thank you for your recipe, Mr. Williams and Mr. Sonoma.  I hope you don’t mind I made a few adjustments and now it is perfect!

See for yourself how easy this is.

And the photo, scroll back up.  Doesn’t that photo just beckon you to cook?

ORZO, DELICATA SQUASH & CHICKEN SOUP WITH SAGE

Source:  Williams-Sonoma Soup of the Day Cookbook

Serves 4-6

Ingredients

4 delicata squash, peeled, seeded, and cubed (2 yellow crock-neck squash are PERFECT!)

3 Tbsp olive oil

Salt and freshly ground pepper

2 small skinless, boneless chicken breast halves

1 cup orzo pasta

3 Tbsp unsalted butter

1 small yellow onion, chopped

3 cloves garlic, minced

5 sage leaves, torn into pieces (I went with dried rubbed sage, sprinkle liberally, 1-2 tablespoons)

4 cups chicken broth

Instructions

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.  Toss the squash with 2 Tbsp of the oil, season with salt and pepper, and spread on the prepared baking sheet.  Place the chicken on another baking sheet, brush with the remaining 1 Tbsp oil, and season with salt and pepper.  Place the squash on the top rack in the oven and the chicken on the lower rack.  Roast until the chicken is cooked through and a thermometer inserted into the thickest part reaches 160 degrees, about 20 minutes.  Remove the chicken from the oven and continue to roast the squash until it is tender and caramelized, about 10 minutes longer.   When the chicken is cool enough to handle, shred it into bite-site pieces.

Put 6 cups water in a saucepan over medium-high heat and bring to a boil.  And ½ tsp salt and the orzo and cook for 7 minutes.  Drain the pasta and set aside.

In a large, heavy pot over medium-high heat, melt the butter.  Add the onion, garlic, and sage and sauté until soft, after 5 minutes.  Add the broth and bring to a boil.  Add the orzo, shredded chicken, and squash and reduce the heat to low.  Summer for 15 minutes, then season to taste with salt and pepper and serve.

Go ahead.

Make this easy soup for yourself and slurp, gulp, and inhale to your heart’s content.

You deserve it.

Rain or not.

Eat well, my friends.  Eat well.

Lyndi

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Recipe Rating




  1. gina says

    March 20, 2012 at 3:00 am

    There were a couple of weeks that I wanted nothing other than a good bowl of soup, some thick, crusty bread, and water to wash it all down. Now that it's turned warmer, we're eating lighter. Will have to add this to the list for the next soup hankerin'. 🙂

    Reply
    • nwafoodie says

      March 21, 2012 at 11:42 am

      Hey gina,

      I hear ya'! If you make this and let it sit overnight it becomes the consistency of a comforting casserole!

      Lyndi

      Reply

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hello + welcome

author image of thejoyofeatingwell blogWell hello! Thanks for stopping by. I’m Lyndi Fultz and I have a passion for simplicity.

I believe that planning, prepping, and cooking meals can be a joy and not a daily dreaded chore.

Want to start eating happily? Join me as I encourage kitchen joy by focusing on simplicity.

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simplejoyfulfood

Encourager of eating happily @simplejoyfulfood // local eats @nwafoodie

Lyndi Fultz
Are you using your pressure cooker to its fullest Are you using your pressure cooker to its fullest potential? I've barely scratched the surface but I gotta' tell you... I use it all week long for soups! Recently I decided that I wanted to use it to make a dessert and started browsing around on Pinterest. I decided to make creme brulee in my Instant Pot! After playing around with it, I posted (link in bio) a recipe for creme brulee with a touch of lemon.🍋
I don't really have a sweet tooth yet I always hav I don't really have a sweet tooth yet I always have a "little something" in the pantry to satisfy the little bit of sweet tooth that I have! After a zillion years of blogging, I can count on one hand the number of desserts that I've blogged about. So, when I do create a recipe and actually post it, I'm like, "Look at me, I'm a baker now!" hahaha Actually, it's not all about baking. For example, I just posted a recipe for Instant Pot creme brulee with a touch of lemon. Link in bio, of course! The ingredients are super simple and the pressure cooker makes it super fast and easy. Best of all? It is #lowcarb and #keto!
I don't know about you, but man I love a good sala I don't know about you, but man I love a good salad. The best thing about this salad (okay, besides the taste) is that the ingredients are sooooo easy to make ahead of time. That means you can dinner prep and toss this salad together at the last moment. As all good salad should do.⁠
The stars of this healthy salad are the hearty veggies: sweet potatoes and radishes. You’re going to roast them first. That’s right, roast!
A healthy salad is wholesome. Substantial. Strong A healthy salad is wholesome. Substantial. Strong enough to sail on its own, yet perfectly willing to tag along with the main course. In fact, I think you’ll love serving this salad whenever you may have someone at the dinner table that is drawn to more-veggies and less-meat.⁠
⁠
It’s pretty isn’t it?
Savoring.⁠ Not rushed. ⁠ Not complicated. ⁠ Savoring.⁠
Not rushed. ⁠
Not complicated. ⁠
Special. ⁠
Eating happily is in the moments of a meal.⁠
⁠
Do I do this with every meal moment? I don't, yet I'm trying. And, when I do... it IS really special. Not special like, oooo look at this perfectly grilled filet with candles and fresh flowers. Instead, it's more like, hey - look at this moment we're enjoying  together or alone. It's about savoring, keeping it simple, and really focusing on the moment.⁠
⁠
I recently traveled and someone commented that they could never have me over because they would be embarrassed to cook for me because they don’t cook fancy. That made me sad and I was quick to say how much I focus on the simple things, the simple foods. The ones that aren't fancy! Honestly, mostly my food may look complicated but that's just styling. If you look at my pictures on my IG profile - or recipes on my blog - they're simple. Simple ingredients. Pecans. Beans. Fish. Martinis. :)⁠
⁠
If you ever need encouragement that you're on the right track by slowing down to savor, I'm here for you.
Oh hi! Want to know what makes me cheerful?⁠ ⁠ Oh hi! Want to know what makes me cheerful?⁠
⁠
A well-stocked pantry, that's what.⁠
⁠
I find that keeping a lean and purposeful pantry makes me breathe easier AND - ironically - makes me more creative in the kitchen. Have you ever felt that way?⁠
⁠
I am curious to know what are the top ingredients that you like to keep stocked in your pantry. 
⁠
I'll start:⁠
⁠
1) nuts for snacks⁠
2) canned diced tomatoes (for soup)⁠
3) small yellow potatoes⁠
4) spices⁠
5) pre-made sauces (for last minute assistance)⁠
⁠
Your turn!
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lyndi@thejoyofeatingwell.com

inspiration

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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