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Chicken & Orzo Soup w/Arugula & Basil Recipe

   
 

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     Chicken & Orzo Soup w/Arugula & Basil

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   30 mins

Ingredients
One 32 oz container chicken stock
2 tbsp extra-virgin olive oil
3/4 lb chicken tenders, cut into small pieces
2 tbsp chopped fresh thyme
1 bay leaf
1 onion, finely chopped
1 carrot, grated or finely chopped
1/3 lb mushroom caps, quartered
Salt & pepper
 
2/3 cup orzo pasta
2 cups arugula, chopped
1 cup fresh basil leaves, shredded or torn
1 tsp grated lemon peel
Grated parmigiano-reggiano cheese

Instructions
In a medium soup pot, bring the chicken stock and 2 cups water to a low boil.
Meanwhile, in another soup pot, heat the olive oil, 2 turns of the pan, over medium-high heat. Add the chicken and cook, stirring, until lightly browned, about 5 mins. Add the thyme and bay leaf, then stir in onion, carrot and mushrooms; season with salt & pepper. Cover the pan and cook the vegetables until softened, 6-7 mins.
Pour the hot stock over the vegetables and bring to a boil. Stir in the orzo and cook until al dente, about 8 mins. 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 & pepper. Serve with lots of grated cheese at the table.


Originally Submitted
7/20/2010





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