Popular Searches:

Recipes
Advertisement

You Might Like: More main dish soup recipes

  1. Broccoli Rabe-and-Sausage Soup
  2. Spicy Hot Pot with Noodles
  3. Toasted Orzo Chicken Soup

Chicken-and-Orzo Soup with Arugula and Basil

October 2009

Chicken-and-Orzo Soup with Arugula and Basil

Marcus Nilsson enlarge

By: Rachael Ray
From: 30-Minute Meals » Heat things up with this hearty dish.

people tried this recipe.

Key:
These recipes can be made in 30 minutes or less.Fast
Looking for healthy options? Try these recipes.Good for You

  • 4 Servings

Ingredients:

  • One 32-ounce container (4 cups) chicken stock
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 3/4 pound chicken tenders, cut into small pieces
  • 2 tablespoons chopped fresh thyme
  • 1 bay leaf
  • 1 onion, finely chopped
  • 1 carrot, grated or finely chopped
  • 1/3 pound mushroom caps, quartered
  • Salt and pepper
  • 2/3 cup orzo pasta
  • 2 cups arugula, chopped
  • 1 cup fresh basil leaves, shredded or torn
  • 1 teaspoon grated lemon peel
  • Grated parmigiano-reggiano cheese, for passing around the table

Directions:

  1. In a medium soup pot, bring the chicken stock and 2 cups water to a low boil.

  2. Meanwhile, in another soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook, stirring, until 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 to 7 minutes.

  3. 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 the table.

Popular Searches:

;