Make and share this Chicken and Orzo Soup With Arugula and Basil recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In medium soup pot, bring the chicken stock and water to a low boil.
- Meanwhile, in another soup pot, heat the olive oil over medium-high heat; add the chicken tenders and cook, stirring unitl lightly browned, about 5 minutes.
- Add the thyme and bay leaf, then stir in the onion, carrot and mushrooms, season with salt and pepper.
- Cover the pan and cook the vegetables until softened, 6-7 minutes.
- Pour the hot stock over the vegetables and bring to a boil.
- Stir in the orzo and cook until al dente, about 8 minutes.
- 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 and pepper.
- Serve with lots of grated cheese at table.
Nutrition Facts : Calories 371.9, Fat 11.3, SaturatedFat 2.1, Cholesterol 56.2, Sodium 400.1, Carbohydrate 35.6, Fiber 2.9, Sugar 6.8, Protein 31.2
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