This is a soup that's packed with flavour. Because I was serving it before a meal, and wanted to keep the starter light, I didn't add any meat, but cooked chicken would certainly be great if you were sitting down to this soup for a lunch.
1 tbsp butter
1 clove garlic, minced
4 cups chicken broth
1 small onion, diced
1 carrot, shredded
1 bay leaf
1/2 tsp celery seed
salt and pepper
2 tbsps orzo, or other small pasta
1 lemon, juice and zest
2-3 tbsps chopped fresh parsley
Heat butter in a large pot and add onion and garlic. Cook until the onion is translucent then add broth and bay leaf. Add the carrot too. Cut the lemon in half and keep 1 half to slice for garnish. Take the other half and zest it. (actually do that before you cut it in half taking care to keep one half intact)
Add the zest to the soup and give that half a good squeeze of lemon juice into the soup as well. I wasn't sure about this but it really gave the soup a bright fresh flavour.
Bring to a boil and add the pasta.
Simmer for time required for your particular pasta. Mine was 10 minutes.
Remove the bay leaf and serve with parsley and lemon.
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!