Name: Chicken Orzo & Kale Soup
Prep time: 15 min
Cook time: 20 min
Yield: 4 people
Ingredients: 1 tbsp olive oil (or you can use avocado oil); 2 each heirloom organic carrots (sliced); 1 cup chopped yellow onion; 2 each celery ribs (sliced); 1 med bay leaf; 1 tsp Italian seasoning; 2 tsp kosher salt & fresh ground pepper; 4 cups chicken broth; 1 whole Cooked Rotisserie Chicken (slightly shredded or cut into cubes); 1 cup orzo, uncooked; 1 tsp crushed red pepper; 3 cups curly kale (torn into bite size pieces); 2 tbsp shredded parmesan cheese

This chicken and orzo soup is amazing and perfect for a cold winter night. Now that winter has arrived, Scott and I plan on staying on the boat a few winter nights to see if we like it. There’s something romantic and cozy about bundling up on a cold night and making homemade soup.

Everyone loves homemade chicken soup, but it can also take a few hours to make (if you are making your own broth). The best part about this chicken orzo and kale soup, is that it’s not only tasty, but it takes just a few minutes to make. That makes for the perfect soup recipe on a boat, when you don’t have a lot of time or space.

One great thing about this chicken & orzo kale soup recipe, is that you can alter it however you wish. Don’t like kale? Use spinach. Don’t like orzo? Use cooked wild rice. The most important thing to remember, is to have your favorite blanket and a movie ready for after dinner. Enjoy!

Chicken Orzo & Kale Soup Yum

This savory chicken soup is perfect for a cold winter's night and it only takes a few minutes to prepare. Everyone in your family will love it.

Course

Main Dish

Cuisine

American, Italian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 tbsp olive oil or you can use avocado oil
2 each heirloom organic carrots sliced
1 cup chopped yellow onion
2 each celery ribs sliced
1 med bay leaf
1 tsp Italian seasoning
2 tsp kosher salt & fresh ground pepper
4 cups chicken broth
1 whole Cooked Rotisserie Chicken slightly shredded or cut into cubes
1 cup orzo, uncooked
1 tsp crushed red pepper
3 cups curly kale torn into bite size pieces
2 tbsp shredded parmesan cheese

Course

Main Dish

Cuisine

American, Italian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 tbsp olive oil or you can use avocado oil
2 each heirloom organic carrots sliced
1 cup chopped yellow onion
2 each celery ribs sliced
1 med bay leaf
1 tsp Italian seasoning
2 tsp kosher salt & fresh ground pepper
4 cups chicken broth
1 whole Cooked Rotisserie Chicken slightly shredded or cut into cubes
1 cup orzo, uncooked
1 tsp crushed red pepper
3 cups curly kale torn into bite size pieces
2 tbsp shredded parmesan cheese

Instructions

In a Dutch oven or large stock pot heat oil and saute carrots for 2 minutes. Add celery and yellow onions and saute for 3-4 minutes until tender. Add bay leaf, Italian seasoning, salt and pepper and cook for 1 minute.
Add chicken broth and bring to a boil. Add chicken, orzo, crushed red pepper and curly kale. Reduce to a simmer and cook uncovered for about 10 minutes or until orzo is tender. Sprinkle Parmesan cheese and serve with crusty warm bread.

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Smoked Salmon Potato Chip Appetizers Recipe

For your next gathering, be sure to make these smoked salmon potato chip appetizers! They are so easy, elegant and perfect for entertaining on your boat or during your next cocktail party. In this recipe, I use lox style smoked salmon. it’s much more delicate and the presentation is gorgeous. One of my favorite smoked salmon brands lox style is Echo Falls Beechwood Smoked Atlantic Canape’ Slice Salmon. You can find it at your local grocery store.

There are many appetizers out there that are beautiful & tasty, but the prep time can really be an issue. What I love about this recipe, is you can whip it together in just a few minutes. You can even make ahead and refrigerate about 45 minutes before serving. Folks will gobble these up, so plan on making at least four chips per person.

Most galleys are on a boat are small and don’t offer a lot of prep space. That’s why I try to make items that don’t require mixing bowls or lots of counter space. If you have a favorite recipe that you make on your boat, please share with us. Enjoy! Scott & Ally

Smoked Salmon Potato Chip Appetizers
Yum

These smoked salmon potato chip appetizers are a crowd favorite. You can serve them at your next elegant dinner party or after a day of boating. You only need a few ingredients and within a few minutes your appetizer is ready to serve. Enjoy!

Course

Appetizer

Cuisine

American

Prep Time

10 minutes

Servings

people

Ingredients

1 9 oz bag potato chips with ridges i.e. Ruffles, Wavy Lays, etc
2 4 oz packages Smoked Salmon - Lox Style i.e. Echo Falls Beechwood Canape' Style
1 cup Mexican sour cream or creme fresh
2 tbsp Italian seasoning
1/2 cup Pickled shallots See recipe below

Pickled Shallots

2 medium shallots thinly sliced
1 cup apple cider vinegar
3 tbsp water
1 tbsp kosher salt
1 tbsp baker's sugar reg. sugar works fine too
1 ea bay leaf

Course

Appetizer

Cuisine

American

Prep Time

10 minutes

Servings

people

Ingredients

1 9 oz bag potato chips with ridges i.e. Ruffles, Wavy Lays, etc
2 4 oz packages Smoked Salmon - Lox Style i.e. Echo Falls Beechwood Canape' Style
1 cup Mexican sour cream or creme fresh
2 tbsp Italian seasoning
1/2 cup Pickled shallots See recipe below

Pickled Shallots

2 medium shallots thinly sliced
1 cup apple cider vinegar
3 tbsp water
1 tbsp kosher salt
1 tbsp baker's sugar reg. sugar works fine too
1 ea bay leaf

Instructions

You can assemble the potato chips about 40 minutes before serving. Line a platter with the potato chips and place a dollop of sour cream on each. Gently place a bite size piece of smoked salmon on top, then a few rings of pickled shallot and sprinkle with Italian seasoning.
Variations: Add capers, caviar and or chives

Pickled Shallots

In a small sauce pan combine vinegar, water, salt and sugar. Bring to a boil and stir until salt and sugar are dissolved. Remove from heat and let cool. Pour liquid into a mason jar or a container with a tight seal, add bay leaf and sliced shallot. Refrigerate for at least 5 hours. Pickled shallots can be stored in the fridge for 2-3 weeks.

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