Chicken and Orzo Soup with Arugula and Basil

By boscobojo

Ingredients

• 1 - 32 oz. container (4 cups) chicken stock
• 2 Tbl. olive oil
• 3/4 lb. chicken tenders, cut into small pieces
• 2 Tbl. chopped fresh thyme
• 1 bay leaf
• 1 onion, finely chopped
• 1 carrot, grated or finely chopped
• Salt and pepper
• 2/3 cup orzo pasta
• 2 cups arugula, chopped
• 1 cup fresh basil leaves, shredded or torn
• 1 tsp. grated lemon peel
• Grated Parmigiano-reggiano cheese, for passing around the table

Preparation

Step 1

In a medium soup pot, bring the chicken stock and 2 cups water to a low boil.

Meanwhile, in another soup pot, heat the olive oil, 2 turns of the pan, over medium high heat. Add the chicken and cook, stirring, until lightly browned, about 5 minutes. Add the thyme and bay leaf, then stir in the onion, carrot; season with salt and pepper. Cover the pan and cook the vegetables until softened, 6 to 7 minutes.

Pour the hot stock over the vegetables and bring to a boil. Stir in the orzo and cook until al dente, about 8 minutes. Remove from the heat and add the arugula and basil to wilt. Stir in the lemon peel, discard the bay leaf and season with salt and pepper. Serve with lots of grated cheese at the table.