Hayley and I recently returned home from visiting another college. This one was down in North Carolina so we had no complaints about having to stay another day when our flight was canceled due to the snow storm here in Jersey.
We hung out…toured the campus….ate at some local places suggested by students we met….saw a play at the school….and on one of those days Hayley spent all day from 8:45am until almost 8pm auditioning for their Musical Theatre department. Whooo that was a long day!
We enjoyed ourselves on this mother/daughter trip. We bonded. Happy me.
On Sunday the airport was clear and we headed home, arriving to snow everywhere. I guffawed, thinking about the waitress we had one night in NC, who remarked that, “It sure is chilly the past few days.” It was almost sixty degrees. Hayley and I just looked at each other and smiled.
After arriving and feeling the chill, made worse by the stupid/silly amount of time spent trying to find our car in the HUGE airport parking lot, I felt like homemade chicken soup. (Seriously, learn from me and never ever ever feel that you’re in such a hurry to catch the shuttle that you can’t write down what row you’ve parked our car in. )
Hubs hadn’t been feeling well while we were gone so chicken soup was also at the top of his list of wants. Now, I think that chicken noodle soup can be boring so I decided to make the soup, but add in a few things to perk it up. I think that the lemon juice and dill do the trick.
Do you have a variation of chicken soup that has something extra special? Do tell!
Here’s the printable.
- 2 32oz. boxes of chicken broth
- 1 cup onions, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 Tbsp. dried thyme
- 1 bay leaf
- ¾ cup orzo
- juice of ½ lemon
- 2 Tbsp. butter
- 2 cups shredded chicken
- 2 Tbsp. dill, chopped
- Heat up the chicken broth.
- Add in the onions, carrots and celery and simmer until soft...about 8 minutes.
- Add in the rest of the ingredients except the dill and simmer until the pasta is done.
- Add in chopped dill and serve.