Lemon Chicken Orzo Soup

This was inspired by the same soup at Panera Bread.

Ingredients:

Olive Oil: 1 tablespoon
Onion: 1 medium - sized, diced
Carrots: 2 medium - sized, diced
Celery: 3 ribs, diced
Garlic: 2 cloves, minced
Bay Leaf: 1
Dried Thyme: 3/4 teaspoon
Dried Oregano: 3/4 teaspoon
Vegetable Stock: 3 32 oz boxes
Chicken: 2 thighs, cooked and shredded
Orzo Pasta: 1/2 cup, half cooked
Lemon Juice: 1/3 cup, from about 1 and 1/2 lemons
Lemon Zest: from 2 lemons
Salt: to taste
Pepper: to taste
Spinach: 1 cup, chiffonade

Steps:

1. Heat oil in large pot.
2. Cook onion, carrots, and celery till vegetables are soft.
3. Add garlic, bay leaf, dried thyme, dried oregano, salt, and pepper for two minutes.
4. Add broth and boil for 5 minutes.
5. Add chicken, pasta, and lemon zest and stir.
6. Add lemon juice and spinach.  Smimer for 5 minutes.
7. Garnish with crushed pepper and lemon juice.  Serve.

Recipe based on http://panerabreadathome.blogspot.com/2012/09/lemon-chicken-orzo-soup.html?m=1

Dhokla

Ingredients

Semolina (Sooji): ¾ cup

Gram Flour (Besan): ¾ cup

Yogurt: ¾ cup

Water: 5 and ¾ cups

Salt: 1 and ½ teaspoon

Turmeric Powder: ½ teaspoon

Red Chili Powder: ½ teaspoon

ENO® Fruit Salt lemon flavored: 1 teaspoon

Non – Stick Cooking Spray

Limejuice: from 4 halves

Sugar: ½ cup

Mustard Seeds: 1 teaspoon

Thai Green Chilies: 3 to 4, halved

Oil: 2 teaspoons

Steps

1.     Spray a microwave safe square glass container with non – stick cooking spray. 

2.     Mix semolina, gram flour, yogurt, ¾ cup water, ½ teaspoon salt, turmeric, red chili powder, and 1-teaspoon oil thoroughly in a bowl.

3.     Add ENO® and mix quickly.  The ENO® acts very fast.

4.     Pour batter into pre – greased container and cook in microwave on high power for 8 minutes.  Increase cooking time if necessary by 1 to 2 minutes.

5.     While dhokla cooks, mix 5 cups of water, limejuice, sugar and 1 teaspoon of salt.  Set aside. 

6.     Heat a small pan on medium – high and add oil.

7.     Add mustard seeds and Thai green chilies and cook till chilies are a little brown and mustard seeds start to pop.  Set aside to cool.

8.     After dhokla is done cooking, set aside to cool as well.  It should take 1 to 2 hours. 

9.     After dhokla is done cooling, add mustard seeds and Thai green chilies and the water mixture. 

10.  Put in refrigerator and in 2 to 3 hours it should be cool and double in size.

11.  Cut into 1-inch squares and enjoy with green chutney.    

Chefs' Note: You can increase or decrease the amount of sugar and lime juice depending on your preference.