Orzo Chicken Soup

I made this soup for the first time on Sunday and LOVED it! So healthy and full of pretty colors and good flavors. This is from the Feb 2010 R. Ray magazine.

One 32-oz container (4 C.) chicken stock
1 pound skinless, boneless chicken breast pieces or tenders
2 Tbs butter
3/4 C. orzo pasta (I used a Trader Joe’s blend of orzo, red quinoa, mini garbanzo beans, and Israeli couscous and I thought it was delish)
2 Tbs. extra virgin 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 C. frozen peas
1/2 C. finely chopped flat-leaf parsley
2 tsp. grated lemon peel

1. In a medium pot, bring the chicken stock and chicken to a simmer. Lower the heat and poach the chicken for 12 minutes.

2. Heat a dutch oven or soup pot 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.

3. Add the EVOO, 2 turns of the pan, to the dutch oven. Add the zucchini, carrot, bell pepper, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until the veggies are softened, 7 to 8 minutes. Return the orzo to the pot.

4. Remove the chicken from the stock. Skim and discard the fat from the stock; transfer the stock to the dutch oven. Chop, dice or shred the chicken and add to the soup with 2 C. water. Bring the soup to a boil and cook until the orzo is 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.