Chicken Zucchini Orzo Soup
Servings: 6
Total Time: 40 minutes
Ingredients
1 lb boneless skinless chicken breast cut into 1/2 inch pieces
1/2 cup diced celery
1/2 cup diced carrot
1 medium yellow onion, diced
6 cups chicken broth
8 ounces orzo pasta
1 TBSP dry parsley
1 tsp dry rosemary
2 cloves of garlic, minced
1 TBSP cooking oil
1 small zucchini, quartered lengthwise and cut into triangle slices
salt and pepper
Directions
1. Heat the oil in a dutch oven over medium-high heat. Add the onion, carrot and celery and cook stirring occasionally until veggies begin to soften, 5 to 7 minutes.
2. Stir in the chicken, rosemary, parsley, garlic, 1/2 tsp salt and 1/4 tsp pepper. Cook for 30 seconds or until fragrant.
3. Stir in chicken broth and bring to a boil. Stir in the orzo, reduce to medium-low and simmer for 8 minutes.
4. Stir in the zucchini and cook an additional 3 minutes or until orzo is cooked and zucchini is desired firmness. Add salt and pepper to taste.
2. Stir in the chicken, rosemary, parsley, garlic, 1/2 tsp salt and 1/4 tsp pepper. Cook for 30 seconds or until fragrant.
3. Stir in chicken broth and bring to a boil. Stir in the orzo, reduce to medium-low and simmer for 8 minutes.
4. Stir in the zucchini and cook an additional 3 minutes or until orzo is cooked and zucchini is desired firmness. Add salt and pepper to taste.
