Chicken and Orzo Soup With Arugula and Basil |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Recipe is from Rachael Ray. Ingredients:
1 (32 ounce) container chicken stock |
2 cups water |
2 tablespoons extra virgin olive oil |
3/4 lb chicken tenders, cut into small pieces |
2 tablespoons fresh thyme, chopped |
1 bay leaf |
1 onion, finely chopped |
1 carrot, finely chopped |
1/3 lb mushroom, quartered |
salt, to taste |
pepper, to taste |
2/3 cup orzo pasta |
2 cups arugula, chopped |
1 cup fresh basil leaf, chopped |
1 teaspoon lemon peel, grated |
parmigiano-reggiano cheese, grated |
Directions:
1. In medium soup pot, bring the chicken stock and water to a low boil.
2. Meanwhile, in another soup pot, heat the olive oil over medium-high heat; add the chicken tenders and cook, stirring unitl lightly browned, about 5 minutes.
3. Add the thyme and bay leaf, then stir in the onion, carrot and mushrooms, season with salt and pepper.
4. Cover the pan and cook the vegetables until softened, 6-7 minutes.
5. Pour the hot stock over the vegetables and bring to a boil.
6. Stir in the orzo and cook until al dente, about 8 minutes.
7. Remove from the heat and add the arugula and basil to wilt.
8. Stir in the lemon peel, discard the bay leaf and season with salt and pepper.
9. Serve with lots of grated cheese at table.
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