Chicken Soup With Orzo, Shredded Grape Leaves, Tomatoes, Lemon And Herbs Recipe

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World-renowned chef and author Maria Elia's new Greek cookbook, Smashing Plates, was inspired by the cuisine at her father's tavern in Cyprus. Greek pub food. Sound like a winning formula? We combed through this page-turner and came up with a few recipes to share. 

There's nothing more comforting than a bowl of chicken soup... I'd recommend you poach a whole chicken a day in advance. Or, if you have half a roast chicken leftover, strip the meat from it and make a stock from the roasted carcass: place the stripped carcass in a pot with 1/2 an onion, 2 cloves garlic, 1 rib celery, a bay leaf, and a carrot if you have one. Cover with cold water and place over low heat for 1 hour. Turn off heat and let cool before straining. Discard the carcass and aromatics, and your stock is ready!

I adore the flavor and smell of stuffed grape leaves. They bring back childhood memories of spending Sundays at my Aunty Stella's, and to this day I've never eaten a dolmades (stuffed grape leaves) as good as hers. While writing this recipe I got to thinking that some soaked raisins and shaved Kefalotyri would be good to serve with this soup. I also tried it topped with a little crumbled feta, which was great. Next time I make it I'm going to add some peeled fava beans. Basically, go with whatever you think sounds good!

Reprinted with permission from Smashing Plates

Chicken Soup With Orzo, Shredded Grape Leaves, Tomatoes, Lemon And Herbs Recipe
No Ratings
Prep Time
30
minutes
Cook Time
45
minutes
Servings
4
- 6
Ingredients
  • 2 tablespoons olive oil
  • 1 onion
  • 2 cloves garlic
  • a pinch ground allspice
  • 1 teaspoon ground cinnamon
  • 1 quart chicken stock
  • 3/4 cup orzo
  • 4 large vine-ripened tomatoes
  • 8 grape leaves (fresh or pickled)
  • 1/2 cup chicken meat
  • 1/4 cup fresh mint
  • 1/4 cup fresh dill
  • 1/4 cup fresh flat-leaf parsley
  • 2 tablespoons lemon juice
  • sea salt and freshly ground black pepper
  • extra virgin olive oil
Directions
  1. If using fresh grape leaves, blanch them in boiling salted water for about 2 minutes until they’re no longer bright green; refresh under cold running water. If using pickled or jarred leaves, place in a colander and rinse well.
  2. Heat the oil in a medium saucepan over medium heat, add the onion and cook for 5–8 minutes until softened and transparent.
  3. Add the garlic, allspice and cinnamon and cook for another minute, then add the chicken stock and bring almost to a boil.
  4. Add the orzo, tomatoes, grape leaves and chicken, then reduce the heat so the soup is simmering.
  5. Cook for approximately 8 minutes, or until the orzo is tender.
  6. Add the fresh herbs and lemon juice and season with salt and pepper.
  7. Serve drizzled with extra-virgin olive oil.
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