And I know, another soup recipe from Patti. But in my defense, soup is usually pretty easy to prepare and almost always has some redeeming qualities because of all the veggie action happening. And bottom line, who doesn’t love a big old bowl of soup on a rainy day. Even if it’s a rainy day in Spring. Which incidentally, we have been having more than our fair share of here in Western Washington recently. But I’m not complaining. (Wouldn’t help anyway!) Because gloomy wet weather gives me all the more reason to build soup. And as you well know, I love soup. In fact, the older I get, the more I like soup. What’s with that I wonder? Anyway, it is what it is, and this recipe is the result.

Based on a recipe I found on the cookingclassy.com site, with a few changes by yours truly, this version of classic chicken noodle soup is a winner. Especially if you happen to be a lemon addict like Mr. C. and me. Because what the lemon adds to a pretty ordinary chicken soup is just plain amazing. And of course, in the case of this soup, the addition of Parmesan rinds doesn’t hurt the flavor of the soup either. Plus, the Parmesan rinds help thicken the soup a bit. So, never throw those rinds away. Keep them for times when you want to add a bit of Parmesan flavor to a soup, stew, or pasta sauce.

So, next time you feel that chicken soup is called for, give this recipe a try. It truly is a lovely version of a classic feel better soup. Now if I could only figure out a way to get this soup to the Ukraine, I know it could only help.

As always, stay happy, stay healthy, and stay connected to the world. My heart hurts for the people of both Ukraine and the general population of Russia. How people like Putin can even look themselves in the mirror is something I will never be able to understand. How anyone could think that killing woman in a maternity hospital is merely a casualty of war, for example, is unconscionable. But there is one thing we can all do to help.

If you have the means, please consider donating to a charity that provides assistance to the Ukrainian citizens. And even if you don’t have money to spare, remember that charity begins at home. Even a smile to a stranger or giving a couple of cookies to a shut-in neighbor can make that person’s life just a little better. We may not have the ability to change big situations like war, but we can always provide hope to others by our own positive actions.

Peace and love to all.

2 T. extra virgin olive oil

1lb. boneless, skinless chicken breasts, cut into very small pieces

kosher salt

freshly ground black pepper

1 carrot, diced 

1 c. chopped celery, plus leaves

½ med. onion, chopped

4 cloves garlic, minced

6 c. chicken broth, or more as needed

1¼ tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. dried rosemary

1-2 Parmesan cheese rind(s), plus grated Parmesan for serving

1 c. dried orzo pasta

1½ tsp. lemon zest

3-4 T. fresh lemon juice

2 c. finely chopped fresh baby spinach

Heat the olive oil in a large, covered, Dutch oven, or soup pot over medium heat. Add the chicken pieces, lightly sprinkle with salt and pepper, and sear the meat until browned. Transfer chicken to a plate leaving as much oil in the pan as possible. 

Add the carrot, celery, and onion; sauté until the veggies begin to soften. Add the garlic and sauté for 1 minute. 

Add the chicken broth, oregano, basil, thyme, rosemary, and Parmesan rinds. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Give a stir periodically. Taste and adjust seasoning.

Add orzo, cover, and simmer stirring occasionally, about 8 – 10 minutes or until the orzo is al dente. Give a stir once or twice.

Remove Parmesan rinds and return chicken to soup along with the lemon zest, lemon juice, and spinach. Heat through.

Serve hot. Pass the grated Parmesan cheese.