Toasted Orzo Chicken Soup

4 c. chicken stock

1 lb. boneless, skinless chicken breast

3/4 c. orzo pasta

1 small zucchini, finely chopped

1 carrot, finely chopped

1/2 small red bell pepper, finely chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 c. frozen peas

1/4 c. finely chopped flat-leaf parley

2 tsp. grated lemon peel

1 tbs. butter

Salt and pepper, to taste

Olive oil, for cooking

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


Heat a dutch oven over medium heat. Add the butter to melt, then add the orzo and cook, stirring until deeply toasted, 3 to 5 minutes. Tranfer to a plate.


Add small amount of olive oil to the dutch oven. Add zucchini, carrot, bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 7-8 minutes. Return orzo to the pot.


Remove the chicken from the stock. Skim and discard the fat from the stock. Transfer the stock to the dutch oven. Chop the chicken into cubes 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. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user ABYRNES59.