TOMATO SOUP WITH CHICKEN, MUSHROOM AND ORZO

TOMATO SOUP WITH CHICKEN, MUSHROOM AND ORZO image

Yield 4 people

Number Of Ingredients 18

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0.5 lb chicken breast
8 oz pre-sliced, washed mushrooms
1 cup orzo
1 can (15 oz) of tomato sauce
2 cups chicken broth
1/2 cup heavy cream
2 medium onions, thinly sliced
4 large garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley
1/4 teaspoon dried hot red-pepper flakes (optional)
2 Turkish bay leaves
3 tablespoons extra-virgin olive oil
Salt to taste
Black pepper to taste
4 tablespoons sugar
4-5 cups boiling water

Steps:

Place chicken breasts in boiling water and cook chicken for about 10 min. Once chicken is cooked, drain water and cool chicken with cold running water. Shred chicken into small 1-2 inch length pieces. Set shredded chicken aside. In a 3 quart heavy saucepan, cook onions, garlic, thyme, rosemary, red-pepper flakes, and bay leaves in olive oil over moderate heat, stirring until onions become translucent. Add mushrooms and shredded chicken and cook for about 3 min, until mushrooms are softened. Add tomato sauce, chicken broth and sugar, and bring it to a boil. Add orzo and simmer covered, until orzo is tender, about 10 to 15 minutes. Add salt and pepper to taste. Remove soup from heat and add 1/2 cup heavy cream. Serve with parsley on top.