Chicken Soup With Orzo, Shredded Grape Leaves, Tomatoes, Lemon And Herbs

• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 cloves garlic, finely chopped
• a pinch ground allspice
• 1 teaspoon ground cinnamon
• 1 quart chicken stock
• 3/4 cup orzo
• 4 large vine-ripened tomatoes, peeled and diced
• 8 grape leaves (fresh or pickled), trimmed of stem and shredded (see recipe)
• 1/2 cup chicken meat
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons lemon juice, freshly squeezed
• sea salt and freshly ground black pepper
• extra virgin olive oil, to serve

1. If using fresh grape leaves, blanch them in boiling salted water for about 2 minutes until theyre no longer bright green; refresh under cold running water.
2. If using pickled or jarred leaves, place in a colander and rinse well.
3. Heat the oil in a medium saucepan over medium heat, add the onion and cook for 58 minutes until softened and transparent.
4. Add the garlic, allspice and cinnamon and cook for another minute, then add the chicken stock and bring almost to a boil.
5. Add the orzo, tomatoes, grape leaves and chicken, then reduce the heat so the soup is simmering.
6. Cook for approximately 8 minutes, or until the orzo is tender.
7. Add the fresh herbs and lemon juice and season with salt and pepper.
8. Serve drizzled with extra-virgin olive oil.

olive oil, onion, garlic, ground allspice, ground cinnamon, chicken, orzo, tomatoes, grape, chicken meat, fresh mint, fresh dill, parsley, lemon juice, salt, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/chicken-soup-with-orzo-shredded-grape-leaves-tomatoes-lemon-and-herbs-recipe/ (may not work)