We had this for dinner on what seemed to be one of the last hot days of the year awhile back. I made it over my lunch break so we could just eat when I got home and it worked great (though I just mixed everything in a bowl instead of layering in jars). It would've made a good lunch the next day but we didn't end up having leftovers! I ended up eating about twice the amount shown here 🙂 I didn't buy fresh dill for this and also had to skip the pickled onions (though they looked very easy!) because it seems my apple cider vinegar may have disappeared at a cooking presentation we did a few weeks ago...
If you're looking for a fairly easy soup that doesn't require anything fancy, this is a great one. I use a whole onion and bell pepper because I never need half of either of those for anything else and don't want it to go to waste. Plus, a little extra veg in the soup never hurts. If we do toppings, it's usually cheese or avocado. We ate tortilla chips on the side for carbs.
Although this doesn't look very pretty, there's nothing like a good one pot meal to simplify dinner prep. We could easily eat Mexican or Greek food every night but I try to throw in some other flavors occasionally 🙂 I use a whole box (16 oz) of whole wheat spaghetti, ginger paste instead of fresh ginger, 2-3 carrots instead of 1, just a dash of red pepper flakes instead of 1/2 teaspoon, and I skip the tamarind because I never see it at the store (the internet told me I could substitute equal parts brown sugar + lime juice, which I have done in other recipes with success).
I'm a bit surprised that I haven't shared this one yet, as it is definitely my husband's favorite meal and one of my favorites as well. We skip the tomato salad that goes on top because neither of us is a big fan of tomatoes and it just makes prep simpler. The only change I make to the actual chicken + orzo portion of the recipe is that I use 1-2 tablespoons of dried oregano instead of fresh oregano.
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