You may also like
Categories:
olive oil chicken chicken broth carrots celery onions garlic cumin chili powder orzo pasta zucchini whole kernel corn salt
Viewed: 87 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 6 chicken drumsticks, skinned
- 8 cups chicken broth (I prefer organic)
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 1/2 cups onions, chopped
- 3 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 cup orzo pasta
- 2 cups zucchini, diced
- 1 cup whole kernel corn (if frozen, thaw first)
- salt and pepper (optional)
Method
- In a large pot, heat half of the oil over medium heat. Add drumsticks, turn and brown on all sides, approximately 5 minutes.
- Meanwhile, heat remaining oil in frying pan over medium heat. Add carrots, celery, onion and garlic. Saute until slightly soft, about 5 minutes. Add cumin and chilli powder, stir to coat vegetables and let spices toast for a couple of minutes and turn off heat.
- In chicken pot, add 6 cups of broth and be sure to scrape any chicken bits from the bottom of the pot. Bring to a boil, reduce heat and simmer drumsticks for 10 minutes. Remove chicken with tongs to cool and skim any foam off the top of the broth.
- Add remaining 2 cups of broth to frying pan, to help spices release from the pan. Scrape bottom of pan and pour contents into large pot. Add orzo and zucchini and bring to a simmer for 10 minutes.
- Remove chicken meat from drumstick bones. Be sure to remove the hard rubbery bits that can be found at the end of the tendons. Cut meat into large chunks. Add meat and corn to soup and simmer until heated through and orzo is cooked to your liking.
- Add salt and pepper if you prefer but we found that it really didn't need it.
