Toasted Orzo Chicken Soup - Rachel

Since winter decided it wasn't quite finished with us, here's a delicious soup to warm up with.

Toasted Orzo Chicken Soup

Ingredients

32 oz chicken stock

1 lb boneless, skinless chicken

2 T butter

3/4 c orzo pasta

2 T EVOO

1 small zucchini, chopped

1 carrot, chopped

1/2 red bell pepper, chopped

1 small onion, chopped

2 cloves garlic, minced

1 c frozen peas

1/4 c parsley

2 t grated lemon peel

salt & pepper

Directions

1. In a medium-sized pot, bring chicken stock and chicken to simmer. Lower heat and poach chicken about 12 minutes.

2. In a second medium-sized pot, melt butter. Add orzo and cook until toasted (about 3-5 minutes). Plate.

3. Add EVOO to pot #2. Add zucchini, carrot, pepper, onion and garlic; season with salt & pepper. Cook, stirring occasionally, for 7-8 minutes. Return orzo.

4. Remove chicken from stock. Skim and discard fat from stock, and transfer stock to pot #2. Chop chicken, add to soup with 2 c. water. Bring to boil and cook until orzo is tender, about 5-8 minutes.

5. Add peas during the last minute. Turn off heat. Stir in parsley and lemon peel. Serve immediately & enjoy!

Source: Um. I copied this down... I'm fairly sure it was from a Rachael Ray magazine...