- Course Soups & Creams
- Prep. Time 10 mins
- Cooking Time 15 mins
- Yields 4 to 6 Servings
Come the winter months nothing hits the spot more than a steaming bowl of hearty soup. Serve with crusty bread and a crisp green salad.
Did you know?
Real cream is what naturally separates from and floats on top of the milk layer of freshly gathered milk.This recipe is brought to you by:
Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 2 min just until onion is tender. Add broth, lemon juice, chicken and thyme to saucepan. Bring to a boil, reduce heat and simmer covered until chicken is cooked through, about 10 min. Remove chicken to a plate. When cool enough to handle shred meat into bite-size pieces.
Return broth in saucepan to the boil. Add orzo; cook 6 to 8 min until tender. Whisk flour into cream. Add chicken, corn and cream to broth. Stirring frequently bring to a boil. Reduce heat and simmer for 1 min. Add salt and pepper to taste. Stir in dill.
Soup will thicken the next day, simply thin with cream or chicken broth.
To up the nutrition in this yummy soup add some sliced carrots along with the orzo.
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