recipe #3 – the soup

I’m sorry it took so long for me to get this soup posted. It makes great use of the delicious broth that was produced by making John Ash’s fantastic Ginger Chicken.

As much as I love soup, and you know I do, the real payoff from making that chicken was John’s outstanding sandwiches.

Hopefully you’ll find time to make all three recipes.  The white meat I have leftover (after making the sandwiches and this soup) will be used to make THESE enchiladas.

Three great meals from 2 chickens, now that’s a good deal!

Ginger Chicken, Butternut Squash, and Orzo Soup

Chicken broth from cooking the Ginger-Star Anise Chicken
2 tablespoons olive oil
1 red onion, peeled and diced
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
Salt and freshly ground black pepper
1 cup dried wild mushrooms (any variety)
3 garlic cloves, peeled and minced
16-ounce box uncooked orzo (rice-shaped pasta)
1/4 cup peeled and finely minced fresh ginger root
Shredded or chopped dark meat from Ginger-Star Anise Chicken
3 tablespoons chopped fresh Italian parsley

Pour the defatted broth which still contains the star anise, ginger slices, onion, and some of the bones from boiling the chicken, into a large pot and bring to a boil. Boil until broth is reduced to 4 quarts (16 cups).

Meanwhile, heat a large skillet and add olive oil. Add the onion and butternut squash and toss to coat in the oil, season with salt and pepper, and cover the pan to sweat the vegetables, over medium heat, for about 10 minutes.

In the meantime, place the mushrooms in a small bowl and ladle with enough of the boiling broth to cover the mushrooms.

Once they are softened, drain and coarsely chop the mushrooms, and set aside.

Remove the cover from the skillet, add the minced garlic and sauté for an additional 8 to 10 minutes, or until the onions begin to caramelize and the squash just begins to soften.

Add a couple of ladlefuls of the broth to the skillet to deglaze the pan. Remove from heat.

Once the broth has reduced, drain, then return to the pot.  Add the reconstituted mushrooms, the cooked onions and squash, orzo, and the minced ginger. Simmer until the orzo is cooked, about 7 minutes.

Stir in the chicken and taste for seasoning, adding more salt and pepper, as needed.

Ladle hot soup into bowls and garnish with parsley.

Serves a crowd.
Soup may be frozen.