Rachel Ray’s Toasted Orzo Chicken Soup

Ingredients

• 4 cups chicken stock

• 1 pound skinless, boneless chicken breast pieces or tenders

• 2 Tbs. butter

• ¾ cup orzo pasta

• 2 Tbs. olive oil

• 1 small zucchini, finely chopped

• 1 carrot, finely chopped

• ½ small red bell pepper, finely chopped

• 1 small onion, finely chopped

• 2 cloves garlic, finely chopped

• Salt and pepper

• 1 cup frozen peas (optional)

• ¼ cup finely chopped flat leaf parsley (dried is fine too)

• 2 teaspoons grated lemon peel

Preparation

In a medium pot, bring the chicken stock and chicken to a simmer. Lower the heat and poach the chicken for 12 minutes. Heat a soup pot over medium heat. Add the butter to melt. Add the orzo and cook, stirring, until deeply toasted, 3 to 5 minutes. Transfer to a plate. Add the olive oil, 2 turns of the pan, to the soup pot. Add the zucchini, carrot, bell pepper, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 7 to 8 minutes. Return the orzo to the pot. Remove the chicken from the stock. Skim and discard the fat from the stock; transfer the stock to the soup pot. Chop, dice or the chicken and add to the soup with 2 cups water. Bring the soup to a boil and cook until the orzo is just tender, 5 minutes. Add the peas during the last minute of cooking. Turn off the heat; stir in the parsley and lemon peel. Serve immediately.