Warm up with a good book and a bowl of soup

Fall is my favorite season. Jeans and sweater weather. I love all the colors on the trees, from sunshine yellow to vibrant red. I love curling up with a good book (romance, of course) in front of the fire. However, autumn doesn’t seem to last too long here in the mountains. Already we have snow on the ground and ice on the roads. And wind gusts that wreak havoc on electrical and telephone lines and Internet service.
Despite the unpredictably of this time of year–or maybe because of it–November is one of my favorite months. For me, it’s a time centered around bright colors, cool temperatures and hot food.
Some of my fellow bloggers have shared a few of their family traditions and favorite autumn recipes with you. So, I’ll add one more.
Here in the Vaughn household, we love soup. There’s nothing better than a steaming bowl of goodness to help battle the dropping temperatures and any illnesses that seem to infiltrate our home this time of year. Also, we’re all busy getting ready for the holidays so time and money are at a premium. Soup is a perfect quick, easy and inexpensive dinner. One of my daughter’s favorites is Chicken Orzo Soup. Make a double-batch and you’ll have leftovers for lunches or some to freeze. This is also a great way to use turkey leftovers following Thanksgiving. Just make Turkey Orzo Soup.

8 cups reduced-sodium chicken broth
4 medium carrots, thinly sliced into rounds
2 stalks of celery, thinly sliced
1 cup uncooked orzo (Orzo is a rice-shaped pasta.)
2 cups chopped or shredded chicken or turkey (cooked)
1 Tbsp. dried thyme
Salt and pepper to taste

In a large soup pot, combine broth, thyme, salt and pepper; bring to a boil over high heat.
Add carrots and celery; bring to a boil.
Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes.
Stir in chicken or turkey; cook until heated through.
Yields about 1 1/4 cups per serving.

Do you like soup? What’s your favorite? I’m always looking for new recipes.
Don’t forget to comment. You’ll be entered into this month’s blog giveaway, a $10 Amazon gift e-card and a copy of Letters from Home, courtesy of Bethanne Strasser.

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About Tina Vaughn

Tina Vaughn is an award-winning journalist and contemporary romance author who's always dreamed of being a writer. Her writing career began in elementary school when she wrote her friends' love letters to their boyfriends in exchange for Mickey Mouse ice cream bars. After spending nearly fifteen years as a journalist and newspaper editor, Tina remembered she preferred fiction to fact and began writing what she loves most...steamy contemporary romance. She lives in the Blue Ridge Mountains of Virginia with her husband and daughter, and is known for commemorating milestones with silver jewelry, tattoos and/or ice cream.

4 Responses to Warm up with a good book and a bowl of soup

  1. Nina Croft says:

    I love soup – my favorite is probably broccoli and stilton (but then I like anything with stilton!)

  2. Lindsey says:

    It is soup season…even though I make it all year! I love this recipe- maybe I’ll have enough turkey leftover! If not, looks like I’ll be picking up a rotisserie chicken soon!

  3. Bethanne says:

    We loooove soup. I have a great potato cheese soup. But I’ll do just about anything with/for soup. 😀 I made taco soup once, and it was soooo awesome.

  4. I love soup – the rest of the family, sadly can take it or leave it. But this recipe looks great!

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