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Chicken Soup with Orzo and Spinach CLINTON KELLY

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You can now make Clinton’s famous Chicken Soup!

ingredients
CHICKEN SOUP BASE:
3 pounds chicken wings
2 carrots (peeled, cut into 3-inch pieces)
1 yellow onion (peeled, quartered)
2 cinnamon sticks
1 (3-inch) piece of ginger (peeled)
2 tablespoons Kosher salt
2 teaspoons black peppercorns
1 large orange (zest peeled into strips, juiced)
2 cups fresh spinach
1 red fresno chile (thinly sliced into rings)
cilantro (roughly chopped, to garnish)
POACHED CHICKEN:
4 chicken breasts (boneless, skinless)
1 tablespoon Kosher salt
2 teaspoons black peppercorns
ORZO:
1 pound orzo pasta
1 tablespoon olive oil
Kosher salt (to taste)

directions
For the Chicken Soup Base: In a large Dutch oven or heavy-bottomed pot, add the chicken wings, carrots, onion, cinnamon sticks, ginger, salt, orange zest and juice and cover with water. Bring to a boil and reduce to a simmer. Continue to cook, uncovered, until the liquid has reduced by half and the water is flavorful, about 1 1/2 to 2 hours.
Strain and discard the solids. Place stock into a fat separator and strain back into the Dutch oven, discarding all of the fat. Place soup over low heat and re-season with salt and pepper if necessary.
For the Poached Chicken: Place the chicken in a large Dutch oven and cover with water. Add salt and black peppercorns and bring to a light simmer over medium heat. Once liquid starts to simmer, reduce to low-heat and cook until the juices run clear once pierced in the meatiest part, about 10-12 minutes. Remove chicken to a bowl and allow to cool. Once cool enough to handle, shred and set aside.
For the Orzo: Bring a large pot of salted water to a boil and cook the orzo 2 minutes less than the package directions indicate. Drain and remove to a large bowl. Toss with olive oil and set aside.
To Assemble: Divide the orzo evenly amongst soup bowls. Top orzo with desired amount of shredded chicken, spinach, cilantro and fresno slices. Ladle broth into each bowl and serve!
Tip: If you do not have a fat separator, allow to soup to come to room temperature and refrigerate overnight. The next day, scrape and discard the hardened fat off the top of the soup. Reheat and assemble soup!

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