Toasted Orzo Chicken Soup

I have had a sick boy home with me for most of this week.  He is doing much better today thank goodness.  This soup was a good part of his diet over the past few days.  He really liked it and so did I but you really don't have to wait until your sick to try it.  LOL.

Toasted Orzo Chicken Soup

Rachael Ray Magazine

4 cups chicken broth

1 lb skinless, boneless chicken breast

2 Tbsp butter (dairy-free)

3/4 cup orzo pasta

2 Tbsp evoo

1 small zucchini, finely chopped

1 carrot, finely chopped

1/2 small red bell pepper, finely chopped

2 shallots or 1 small onion, finely chopped

2 cloves garlic, finely chopped

Salt and pepper

1 cup frozen peas

1/4 cup finely chopped flat-leaf parsley

2 tsp grated lemon peel

In a medium pot, bring the chicken broth and chicken to a simmer.  Lower the heat and poach the chicken for 12 minutes.

Heat a dutch oven or soup pot over medium heat.  Add the butter to melt.  Add the orzo and cook, stirring, until deeply toasted, 3 to 5 minutes.  Transfer to a plate.

Add the EVOO, 2 turns of the pan, to the dutch oven.  Add the zucchini, carrot, bell pepper, shallot and garlic; season with salt and pepper.  Cook, stirring occasionally, until the veggies are soft, 7 to 8 minutes.  Return the orzo to the pot.

Remove the chicken from the stock.  Skim and discard the fat from the stock; transfer the stock to the dutch oven.  Chop, dice or shred the chicken and add the soup with 2 cups of water.  Bring the soup to a boil and cook until the orzo is just tender, 5 minutes.  Add the peas during the last minutes of cooking.  Turn off the heat; stir in the parsley and lemon peel.  Serve immediately.