Prep 10 mins
Cook 25 mins
Cooking the chicken in the broth and using dark meat gives you a richer soup and more flavor. The cumin and chilli powder in this soup add a punch of taste and fill the house with a wonderful smell! I prefer using orzo pasta, but you can use any other soup pasta that you prefer. I overlapped the directions and had a complete dinner in less than 30 minutes!
- 1 tablespoon olive oil
- 6 chicken drumsticks, skinned
- 8 cups chicken broth (I prefer organic)
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 1⁄2 cups onions, chopped
- 3 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 cup orzo pasta
- 2 cups zucchini, diced
- 1 cup whole kernel corn (if frozen, thaw first)
- salt and pepper (optional)
- In a large pot, heat half of the oil over medium heat. Add drumsticks, turn and brown on all sides, approximately 5 minutes.
- Meanwhile, heat remaining oil in frying pan over medium heat. Add carrots, celery, onion and garlic. Saute until slightly soft, about 5 minutes. Add cumin and chilli powder, stir to coat vegetables and let spices toast for a couple of minutes and turn off heat.
- In chicken pot, add 6 cups of broth and be sure to scrape any chicken bits from the bottom of the pot. Bring to a boil, reduce heat and simmer drumsticks for 10 minutes. Remove chicken with tongs to cool and skim any foam off the top of the broth.
- Add remaining 2 cups of broth to frying pan, to help spices release from the pan. Scrape bottom of pan and pour contents into large pot. Add orzo and zucchini and bring to a simmer for 10 minutes.
- Remove chicken meat from drumstick bones. Be sure to remove the hard rubbery bits that can be found at the end of the tendons. Cut meat into large chunks. Add meat and corn to soup and simmer until heated through and orzo is cooked to your liking.
- Add salt and pepper if you prefer but we found that it really didn’t need it.
This was a good soup! My whole family enjoyed it, with Recipe #348192 on the side. We used chicken thighs for our meat, I really enjoyed having the dark meat in there. We also used shallots instead of onions (due to onion allergies). We'll likely make this again sometime! Thank you Nif!
Oh boy - we REALLY enjoyed this soup. I used boneless, skinless chicken thighs also, but for me there wasn't any difference. The dark meat is so much more flavorful in soup. I skipped the corn, but used all the other veggies. We thought the spice measures were spot on, and not too hot either. I used a Papardelle's pumpkin orzo that I had in the pantry, and it was just the right addition to this soup (at least for us). DH raved over it, DD ate every bite of hers and I had seconds too. Thanks for posting and good luck in the Craze-E Contest. Great recipe!
I thought this soup had a catchy clever name. Nothing was mentioned in the description about it being a gift, however I could see making this for some one who is sick and needs a pick me up. I cut the cumin and the chili powder in half as DH doesn't tolerate spicy foods at all. I think it was just the right amount. I also used boneless skinless chicken thighs. Thanks for submitting such a wonderful soup.