Altho it feels like spring today here in ENC, I just betcha we have another cool spell headed our way. So, let’s make some soup! Last weekend the don and I were in Boston for a fun visit with Gray, Marc, and Liam. During nap-time for the wee one, I spied flour, too the cookbook by Chef/Owner Joanne Chang of Bostons’ flour bakery+cafe. It is filled with savory offerings, this being one of my instant favs. Drool worthy! Get ready Joanne…I’m coming to visit and drift through my Saturday morning at your South End location on Marathon weekend. Swoon.

Breast meat of 2 roasted chickens
2 48oz cartons low fat, low sodium chicken broth (12 cups)
3 Tbs olive oil
1 sweet onion, coarsely chopped
2 garlic cloves, minced
2 carrots, peeled and sliced
4 celery stalks, sliced
1/2 fennel bulb, chopped (leafy top removed)
3/4 cup orzo
1 zucchini, quartered
1 t kosher salt
1 t fresh ground black pepper
1/2 t paprika
1/4 t cayenne pepper
2 Tbs finely chopped fresh thyme
2 t finely chopped fresh sage
2 t finely chopped fresh rosemary
4 green onions, white and green parts, sliced
4 cups baby spinach leaves

Shred chickens breasts, and set aside.
Heat olive oil over medium high heat in large stock pot.
Add onion, garlic, carrots, celery, and fennel.
Reduce heat to medium low and cook, stirring often, for 6 minutes.
Add chicken broth and bring to a boil.
Add orzo, and reduce heat to low.
Simmer 12 minutes, until orzo is almost tender.
Add zucchini, salt, pepper, paprika.
Simmer 2 minutes.
Add chicken, thyme, sage, rosemary, green onions, and spinach.
Cook 2 minutes, until chicken is heated through, and spinach is wilted.

Soup may be stored in airtight container in refrigerator for 3 days, or in freezer for 1 month.

*Author’s note: I really love this without the chicken. So that’s the cook’s choice!

Adapted from flour, too by Joanne Chang.