Tosted Orzo Chicken Soup

By randiboyle

Ingredients

• 4 C. chicken stock
• 1 lb. chicken breast
• 2 Tbsp. butter
• 3/4 C. orzo pasta
• 2 Tbsp. EVOO
• 1 zucchini, diced
• 1 carrot, diced
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• salt and pepper
• 1 ounce peas
• 1/4 C. flat leaf parsley, finely chopped
• 2 tsp. lemon peel, grated

Details

Adapted from rachaelraymag.com

Preparation

Step 1

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