Our weather quickly dropped into the 20’s, like overnight quick. So as we all ran around trying to find our winter coats, it’s really hard to plan ahead and taking your winter coat out for the season is just depressing let’s face it. While I’m not always a fan of the cold weather, I do love all the foods that come along with this season. Soup being one of my favorite, as I’ve said time and time before I love the ease that comes with making soup.
It’s warming and soothing, you can get super creative with the ingredients, it’s economical and always makes good leftovers. Typically when I make soup for others I add some type of meat, but soup for myself I don’t mind noodles and veggies.Plus crusty bread goes with soup like chips go with dip, and I always love a good excuse to eat some crusty bread.
Start by heating oil over medium-high heat in a large stock pot or dutch oven, add in the minced garlic, carrots, and celery until the garlic is fragrant and the vegetables are tender. Deglaze the pan with white wine, add in the chicken stock, water, orzo and drained can of corn. Bring the liquid to a boil, season with onion powder, thyme, salt and pepper. Boil 6-8 minutes, or until the orzo is cooked. Reduce heat stir in the cream cheese until melted and mix in the cream. Serve soup garnished with fresh parsley, keep in an airtight container for up to a week. Enjoy!
- 3 tbsp olive oil
- 2 cloves of garlic, minced
- 3 stalks of celery, chopped
- 3 large carrots, peeled and chopped
- 1, 15 oz, can corn, drained
- 1/2 cup white wine
- 1 carton, 32 oz chicken stock
- 1 cup water
- 3 tbsp cream cheese
- 2 tbsp cream
- 1 tbsp dried thyme
- 1 tsp onion powder
- salt and pepper
- fresh parsley, for garnish
- In a large stock pot, heat oil over medium-high heat, saute minced garlic, celery and carrots 5-6 minutes until the garlic is fragrant and the vegetables are tender.
- Deglaze the pan with the white wine, add in chicken stock, water, orzo and corn.
- Bring to a boil over high heat, season with thyme, onion powder, salt, and pepper. Boil 6-8 minutes, or until the orzo is cooked.
- Reduce the heat stir in cream cheese until melted and mix in heavy cream.
- Garnish with fresh parsley and enjoy!