Toasted Orzo Chicken Soup

By gina62_cooks

Ingredients

• 32 -oz container of chicken stock
• 1 lb skinless, boneless chicken breasts
• 2 tbsp butter
• 3/4 cup orzo pasta
• 2 tbsp olive oil
• 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
• 2 cloves garlic, finely chopped
• salt and pepper
• 1 cup frozen peas
• 1/4 cup finely chopped parsley
• 2 tsp grated lemon peel

Details

Servings 4

Preparation

Step 1

In a medium pot, bring the chicken stock to a simmer. Lower the heat and poach the chicken for 12 minutes.
Heat a dutch oven over medium heat. Add the butter to melt. Add the orzo and cook, stirring, until deeply toasted, 3 to 5 minutes. Transfer to a plate.
Add the oil to the dutch oven. Add zucchini, carrot, bell pepper, shallots and garlic. Season with salt and pepper. Cook, stirring occasionally, til the vegetables are softened, 7 to 8 minutes. Return the orzo to the pot.
Remove the chicken from the stock. Skim and discard the fat from the stock; transfer the stock to the dutch oven. Chop or shred the chicken; add to the pot. Add 2 cups of water and bring the soup to a boil. Cook til orzo is tender, about 5 minutes. Add the peas during the last minute of cooking. Turn off the heat; stir in parsley and lemon peel. Serve.