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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My own recipe! I have always enjoyed chicken soup, but decided to add a little creole kick to it, and came up with this. I hope you enjoy! Ingredients:
2 lbs chicken, boneless |
1 cup celery, chopped |
1 cup carrot, chopped |
1 cup bell pepper |
2 tablespoons creole hot sauce (tobasco is best) |
1 teaspoon thyme |
1 teaspoon cayenne pepper, powder |
1 teaspoon basil |
1 teaspoon bay leaf, ground (use mortar and pistil) |
1 cup water |
2 cups chicken bouillon, cubes will work with 2 more cups of water |
1 cup orzo pasta |
Directions:
1. Grind the bay leaves in the mortar and pistil.
2. Chop the Chicken into small pieces.
3. Except for the Orzo, throw all ingredients into a pot, and turn on medium heat for 20 minutes.
4. Add the Orzo and cook for an additional 10 minutes, and serve. Add water if it is not soupy enough, but I like it chunky.
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