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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Butternut Squash is a Fall Favorite Dish

It has been so hot and dry this summer in Seattle that everyone is just waiting for the changing of seasons. Finally it got into the 50’s yesterday and I was ready to make a Fall dish. I grow lots of sage, so I decided it was time for my roasted butternut squash ravioli.

Normally, this isn’t a recipe you would prepare on a boat. You could though, since you only need two burners, so I decided to share it with everyone. At home, we have a Cuisinart SmartPower Duet Blender& Processor which is much smaller than a regular food processor. It would work great on a boat, based on it’s size. I also don’t make the raviolis from scratch, I use won ton wrappers. They are much easier and lighter than traditional pasta dough.

I like to pair this with my super greens roasted beet, walnut & blue cheese salad for a elegant meal.

Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce
Yum

This ravioli dish is rich and elegant for any dinner party. The butternut squash has a light sweetness to it and topped with the brown butter sauce this is a great comfort food dish.

Course

Main Dish

Cuisine

Italian

Prep Time

40 minutes

Cook Time

45 minutes

Servings

people

Ingredients

Roasted Butternet Squash

1 medium butternut squash, peeled, seeded & diced into 1" pieces
2 tsp extra virgin olive oil
1 tsp kosher salt & fresh ground pepper
3 ea garlic cloves, peel on

Ravioli

roasted butternut squash
3 ea roasted garlic cloves, peeled be careful, as these may be very hot
1.5 cups ricotta cheese
2 tbsp extra virgin olive oil
1/2 cup parmesan cheese, grated
1 tsp crushed red pepper flakes
1/2 cup toasted pine nuts reserve some to garnish raviolis when serving
2 tsp kosher salt
5 ea fresh sage leaves, torn
1 12oz package of won ton wrappers

Sage Brown Butter Sauce

Course

Main Dish

Cuisine

Italian

Prep Time

40 minutes

Cook Time

45 minutes

Servings

people

Ingredients

Roasted Butternet Squash

1 medium butternut squash, peeled, seeded & diced into 1" pieces
2 tsp extra virgin olive oil
1 tsp kosher salt & fresh ground pepper
3 ea garlic cloves, peel on

Ravioli

roasted butternut squash
3 ea roasted garlic cloves, peeled be careful, as these may be very hot
1.5 cups ricotta cheese
2 tbsp extra virgin olive oil
1/2 cup parmesan cheese, grated
1 tsp crushed red pepper flakes
1/2 cup toasted pine nuts reserve some to garnish raviolis when serving
2 tsp kosher salt
5 ea fresh sage leaves, torn
1 12oz package of won ton wrappers

Sage Brown Butter Sauce

Instructions

Roasted Butternut Squash

Pre-heat oven to 375º. Spread squash evenly on a foiled cooking sheet and drizzle with olive oil. Season with salt and pepper. Place 3 garlic cloves (peel on) on the same cookie sheet. Bake for about 35 minutes until tender.

Ravioli

Place roasted squash & garlic cloves with remaining filling ingredients (except won ton wrappers) in food processor and puree until smooth. You may have to do this step in two batches, depending on the size of your food processor. Line a cookie sheet with non-stick foil. Place one won ton wrapper on a non stick surface. Brush edges with water and place a heaping teaspoon of puree in the center. Take another wrapper, brush the edges with water and place carefully on top of the wrapper with the puree. Seal edges tightly using your fingers and then crimp edges with a fork.
Line a cookie sheet with non-stick foil. Place prepared raviolis and repeat until you make 16 or more raviolis. Fill a large pot with water and bring to a subtle boil. Boil raviolis for about 4-5 minutes on medium. (You want the raviolis to boil gently so they do not break open). Carefully drain by removing the individual raviolis with a strainer onto serving plates (do not dump into a colander).

Sage Brown Butter Sauce

Once raviolis begin to boil, begin making the butter sauce. Place the stick of butter in the center of a 12" saute' pan and melt on medium high. Once the butter starts to get frothy, stir in sage leaves (they will fry in the butter), nutmeg, salt and pepper. Continue cooking for about 1-2 minutes until it is caramel in color and nutty. Pour sauce over raviolis, sprinkle with toasted pine nuts and serve immediately.

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