Chicken and Orzo Soup With Arugula and Basil
"Recipe is from Rachael Ray."
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
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
- In medium soup pot, bring the chicken stock and water to a low boil.
- 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.
- Add the thyme and bay leaf, then stir in the onion, carrot and mushrooms, season with salt and pepper.
- Cover the pan and cook the vegetables until softened, 6-7 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 table.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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