I completely forgot to take a picture of this soup... I made it after putting the baby to bed and was exhausted, and then never remembered to take a picture every time I had a bowl. But I can tell you that it was really good!
I saw the recipe when browsing through soup recipes on the Epicurious web site, and after reading the list of ingredients, just could not figure out how this would taste. Even when I said the name to Jon and told him that one ingredient was caraway seeds, he made a face. I know, it really doesn't sound good at all! However, curiosity got the best of me and I had to try it. I'm glad I did!
- 2/3 c chopped onion
- 1 tsp caraway seeds, lightly crushed
- 1 tsp olive oil
- 3 c chicken broth (I used 5 c low sodium chicken broth and decreased the amount of water)
- 3 c water (I used about 2 c)
- 1 small head of cauliflower, cut into florets
- 1/2 c orzo
- 1 pound boneless, skinless chicken breast cut into cubes (I had cooked a bunch of chicken seasoned with s&p to use for chicken salad, so I took 2 breasts and shredded them for the soup instead of cooking the cubed chicken in the soup)
- 4 c chopped red Swiss chard leaves, washed well and drained
- In a 4-qt heavy saucepan (I used my Dutch oven), cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened.
- Add broth and water and bring to a boil.
- Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes.
- Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes.
- Season with salt and pepper.