Chicken And Orzo Soup With Arugula And Basil Food

CHICKEN ORZO

Steps:

• Heat oil in a large skillet over medium-high heat, season chicken and cook until well browned, about 3 minutes per side. Push to side of pan and add mushrooms, onions and garlic. Cook and stir for 4 minutes until mushrooms are tender and lightly browned.
• Add broth and soup to skillet and whisk to combine, then add orzo and carrots. Mix well and bring to a boil stirring often to prevent sticking to the bottom of pan. Reduce heat.
• Cover and simmer for 10 minutes or until orzo is al dente, stirring occasionally.
• Add tomato and stir to combine. Serve garnished with basil strips and pepper.

CHICKEN AND ORZO SOUP WITH ARUGULA AND BASIL

Steps:

• 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.

MEDITERRANEAN CHICKEN ORZO SOUP

Steps:

• In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.