Herby Chicken, Orzo, and Vegetable Soup
Servings: 8
Ingredients
- 1 lb Chicken, 1/2 - 3/4 Inch Pieces
- 2 C Zucchini, 1/2 inch pieces
- 2 C Carrots, 1/2 inch pieces
- 2 C Mushrooms, 1/2 inch pieces
- 1 C Frozen Peas
- 1 C Yellow Onion, Chopped
- 3/4 C Orzo
- 8 C Chicken Stock
- 2 Tsp Salt
- 1 Tsp Pepper
- 2 Tbl Olive Oil
- 8 oz Pesto
Instructions
- Preheat the oven to 425 degrees.
- On a lined baking sheet, place the chicken breasts, season with salt and pepper with a drizzel of olive oil. Bake for 30 minutes.
- Allow the chicken to rest while the soup is being prepared.
- Chop vegetables and set them aside individual containers. This will help you easily and quickly assemble the soup.
- Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onions, season with salt and pepper, and saute until translucent. About 5 minutes.
- Next add in the carrots, season with salt and pepper, and cook for about 3 minutes. Add in the remaining vegetables in this order repeating the process: Zucchini, Mushrooms, and Peas.
- Add the pesto and chicken stock. Stir well to combine and distribute the pesto evenly. Bring the soup to a simmer, which will take about 10 minutes.
- Chop the chicken into 1/2 to 3/4 inch pieces and add it to the soup.
- Once the soup is simmering, add the orzo pasta and cook until before al dente when the pasta still has a good bite. This will take about 5 minutes.
- After 5 minutes have passed, turn the soup to low or off and let the orzo continue to cook through slowly. This will another 10 minutes, approximately.
- While the soup is resting, make the crunchy oven-baked toasts. Start by pre-heating the oven to 425 degrees.
- Slice two pieces (per person) of your favorite artisan bread into 1-inch thick pieces. Sourdough bread is recommended. Coat each side of the bread with olive oil and spread evenly on a baking sheet.
- Bake the bread for 5 minutes per side until the edges get slightly browned and the interior begins to get crisp.
- Once the bread is baked, sprinkle with a pinch of salt while still warm.
- Serve two pieces of crunchy oven-baked toast with each bowl of soup.