Chilly weather and a new IP soup addition for an easy dinner during holiday prep time. A perky dish indeed with the addition of lemon and Greek seasoned and Sous Vide chicken thighs or you can use a rotisserie chicken, shredded or chicken chunks and your preferred greens, tonight it’s Bert’s beauty rainbow chard.
Lots of Thanksgiving prep going on here so dinner needs to little hands-on time and lots of quick-cooking methods with the Sous Vide cooking the herbed boneless chicken thighs and the Instant Pot brief cooking time. You can sear the chicken thighs if you like which I chose to do after the Sous Vide timer went off.
1 pound or so boneless, skinless chicken thighs seasoned with Greek herb seasoning store-bought or homemade, 1 tablespoon butter, seal in food saver bag and set the Anova for 146º and 1 1/2 hours cooking time. When finished quick sauté for a little color and then shred or cube the meat.
As with most IP soups you begin with a brief sauté of all of the chopped vegetables, add all the herb seasonings, chicken stock, and shredded or cubed chicken. I prefer to cook the orzo separately in hearty chicken stock, strain the orzo liquid into the rest of the soup, reserving the orzo to be ladled into individual bowls when the soup is done. The cooking time for the soup at high pressure is 4 minutes with natural release. Cooking time for the orzo in a separate pot is 10 minutes for a medium-firmness.
3 pods of concentrated chicken stock, 2 for the soup+6cups of water
The third pod and 4-5 cups of water is to cook the orzo is in
1 big fat bay leaf or two smaller ones
3 sprigs of fresh thyme or 1/2 teaspoon dried
3 stems of Italian parsley
1 teaspoon minced rosemary
chopped fresh parsley for garnish
4 small cloves minced garlic
1 medium onion, diced
2 carrots, peeled diced or a big handful of packaged crinkle-cut carrot chips rough chopped
2 ribs of celery, peeled and diced
a small chunk of parmesan rind
zest and juice of 1/2 of a lemon
salt and pepper
If you want to add fresh greens spinach is a good choice and wilts rather quickly whereas kale or chard takes several minutes to soften.
To finish: Whisk 1/2 cup lemon juice, 2 large eggs, and pinches of salt and pepper in a measuring cup. Slowly ladle in about 1/2-3/4 of a cup of hot soup and then which it all into the finished pot of soup. Taste for seasoning and serve with minced parsley and freshly grated Parmigiana Reggiano.
Serve with a salad and hot garlic bread…enjoy