Chicken Paprika Soup

Chicken Paprika Soup

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more to serve

• ⅓ cup tomato paste

• 4 medium garlic cloves, finely chopped

• 1 tablespoon sweet paprika

• 2 teaspoons dried mint

• Kosher salt and ground black pepper

• 1½ pounds turkey breast cut in large chunks. or boneless, skinless chicken thighs, halved

• 1 cup orzo pasta

Preparation

1. In a large saucepan, combine the oil, tomato paste and garlic. Cook, stirring, until several shades darker. 

2. Add the paprika and mint, then cook, stirring, just until fragrant. 

3. Add the turkey (or chicken), 7 cups water and 2½ teaspoons salt. 

4. Simmer, uncovered, until a skewer inserted into the meat meets no resistance. Alternatively use a meat probe to internal temperature of 165F. Transfer the chicken to a bowl and let cool. 

5. Add the orzo to the pot and cook until al dente. 

6. Shred the chicken. 

7. When the orzo is done, add the chicken and season with salt and pepper. 

8. Garnish  drizzled with additional oil,  a dollop of yogurt, or a squeeze of lemon and fresh mint along with a sprinkle of Aleppo pepper or all of the above.