Chicken and Orzo Soup with Arugula
From Rachel Ray - so yummy!
Ingredients:
* One 32-ounce container (4 cups) chicken stock
* 1 tablespoon extra-virgin olive oil (EVOO)
* 3/4 pound chicken tenders, cut into small pieces
* 2 tablespoons chopped fresh thyme
* 1 bay leaf
* 1 carrot, grated or finely chopped
* 1/3 pound mushroom caps, quartered
* Salt and pepper
* 2/3 cup orzo pasta
* 2 cups arugula, chopped
* 1 teaspoon grated lemon peel
Directions:
1. In a medium soup pot, bring the chicken stock and 2 cups water to a low boil.
2. Meanwhile, in another soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the chicken and cook, stirring, until lightly browned, about 5 minutes. Add the thyme and bay leaf, then stir in the carrot and mushrooms; season with salt and pepper. Cover the pan and cook the vegetables until softened, 6 to 7 minutes.
3. 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 to wilt. Stir in the lemon peel, discard the bay leaf and season with salt and pepper. Serve with french bread.
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Chicken and Orzo Soup with Arugula
