How to make it

  • In med. pot,bring chicken stock and chicken to a simmer. Lower the heat and poach chicken about 12 mins.
  • Heat dutch oven or soup pot over med. heat. Add the butter to melt. Add the orzo and cook,stirring,until deeply toasted,3 to 5 mins. Transfer to a plate.
  • Add the EVOO,2 turns of the pan,to dutch oven. Add the zucchini,carrot,bell pepper,shallots and garlic;season with salt and pepper. Cook,stirring occasionally,until the vegetables are softened,7 to 8 mins. Return orzo to pot.
  • Remove chicken from 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 soup to a boil and cook until the orzo is just tender,about 5 mins. Add the peas during the last min. of cooking.
  • Turn off heat;stir in parsley and lemon peel. Serve immediately.

Reviews & Comments 2

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    " It was excellent "
    mommyluvs2cook ate it and said...
    Delicious soup pleclare! We thought the toasted orzo was great with it's nutty flavor. Just a really good way to get some extra flavor into a pot of soup :) Added a review in the IMI II Group: Toasted Orzo Chicken Soup
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    " It was excellent "
    cuzpat ate it and said...
    Sound good!
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    " It was excellent "
    fizzle3nat ate it and said...
    This sounds so good. I love orzo (or any other small pasta) in soup. Delish! Thanks for sharing! ~ Natalie
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