Toasted Orzo Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Delicious and comforting Orzo Chicken Soup. Easy to make Ingredients:
one 32 oz. container chicken stock |
1 lb boneless skinless chicken breasts,or tenders |
2 tbs butter |
3/4 c orzo pasta |
2 tbs evoo |
1 small zucchini,finely chopped |
1 carrot,finely chopped |
1/2 small red bell pepper,finely chopped |
2 shallots or 1 small onion,finely chopped |
salt and pepper |
1 c frozen green peas |
1/4 c fine chopped flat leaf parsley |
2 tsp grated lemon peel |
Directions:
1. In med. pot,bring chicken stock and chicken to a simmer. Lower the heat and poach chicken about 12 mins.
2. Heat dutch oven or soup pot over med. heat. Add the butter to melt. Add the orzo and cook,stirring,until deeply toasted,3 to 5 mins. Transfer to a plate.
3. Add the EVOO,2 turns of the pan,to dutch oven. Add the zucchini,carrot,bell pepper,shallots and garlic;season with salt and pepper. Cook,stirring occasionally,until the vegetables are softened,7 to 8 mins. Return orzo to pot.
4. Remove chicken from stock. Skim and discard the fat from the stock;transfer the stock to the dutch oven. Chop,dice or shred the chicken and add to the soup with 2 c water. Bring soup to a boil and cook until the orzo is just tender,about 5 mins. Add the peas during the last min. of cooking.
5. Turn off heat;stir in parsley and lemon peel. Serve immediately.
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