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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