Mean Chef's Yucatan-Style Chicken, Lime, and Orzo Soup
I adopted this recipe from Mean Chef, who described it as "quick easy and delicious." I agree it's simple to make, very yummy, and reasonably filling. It makes a good, light meal.
I adopted this recipe from Mean Chef, who described it as "quick easy and delicious." I agree it's simple to make, very yummy, and reasonably filling. It makes a good, light meal.
- 1 1/2 tablespoons olive oil
- fresh cilantro
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh lime juice
- 6 cloves garlic thinly sliced
- 5 cups low sodium chicken broth
- 3/4 cup orzo pasta (rice-shaped pasta)
- 1 medium white onion thinly sliced
- 2 jalapeno chiles thinly sliced
- 3/4 pound boneless skinless chicken breast cut into matchstick-size strips
- 1 large tomato seeded, chopped
- Carbohydrate 31.05515625 g
- Cholesterol 38.38125 mg
- Fat 2.59191875 g
- Fiber 1.36400002712384 g
- Protein 13.04205 g
- Saturated Fat 0.3898375 g
- Serving Size 1 1 Serving (450g)
- Sodium 717.4484375 mg
- Sugar 29.6911562228762 g
- Trans Fat 0.456663125 g
- Calories 198 calories
Step-by-step
- Cook orzo in pot of boiling salted water until just tender.
- Drain well.
- Heat oil in large saucepan over medium heat.
- Add onion, garlic, and chiles.
- saute until onion begins to brown, about 4 minutes.
- Add chicken; saute 1 minute.
- Add broth, lime juice, and tomato.
- Simmer until chicken is cooked through, about 3 minutes.
- Mix in orzo, then chopped cilantro.
- Season soup with salt and pepper.
- Ladle soup into 4 bowls.
- Garnish with cilantro sprigs.
Thirty minutes total cooking time requires meticulous preparation of ingredients before applying heat. Slicing aromatics uniformly ensures the white onion and garlic release their moisture evenly during the initial four-minute saute. Thinly cutting the chicken breast into matchstick-sized strips allows the meat to absorb heat rapidly once introduced to the pan. Keeping the knife work consistent prevents oversized pieces from lagging behind during rapid simmering stages.
Assessing doneness without a thermometer relies on observing structural changes in the protein and starch. Chicken cut into matchstick strips requires only three minutes of simmering in the broth to turn completely opaque and firm to the touch. Orzo cooked separately in boiling salted water needs to be drained immediately upon reaching an al dente bite, stopping residual heat from converting the tiny pasta into starch paste. Combining these elements at the final stage preserves individual textures rather than creating a homogenized purée.
Overcomplicating the acid balance remains the most frequent error cooks make with citrus-forward broths. Adding the fresh lime juice directly to the simmering broth rather than at the table preserves its volatile aromatic compounds, but boiling the juice too long strips away its brightness. Restraint with salt is equally vital because low sodium chicken broth acts as a blank slate that concentrates rapidly as water evaporates during the simmer.
Maintaining medium heat throughout the vegetable saute prevents the garlic from scorching and turning bitter before the onion softens. Utilizing a heavy-bottomed saucepan distributes thermal energy evenly across the base, stopping hot spots from burning the thin chile slices. Adjusting the burner downward immediately after the broth addition ensures a gentle simmer rather than a violent boil that toughens the lean chicken strips.
