Chicken and Orzo Soup With Arugula and Basil

Ingredients

• 1 (32 ounce) container chicken stock

• 2 cups water
• 2 tablespoons extra-virgin olive oil
• 3/4 lb chicken tenders, cut into small pieces
• 2 tablespoons fresh thyme, chopped
• 1 bay leaf
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1/3 lb mushroom, quartered
• salt, to taste
• pepper, to taste
• 2/3 cup orzo pasta
• 2 cups arugula, chopped
• 1 cup fresh basil leaf, chopped
• 1 teaspoon lemon peel, grated
• parmigiano-reggiano cheese, grated

Directions

1. 1

   In medium soup pot, bring the chicken stock and water to a low boil.

2. 2

   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.

3. 3

   Add the thyme and bay leaf, then stir in the onion, carrot and mushrooms, season with salt and pepper.

4. 4

   Cover the pan and cook the vegetables until softened, 6-7 minutes.

5. 5

   Pour the hot stock over the vegetables and bring to a boil.

6. 6

   Stir in the orzo and cook until al dente, about 8 minutes.

7. 7

   Remove from the heat and add the arugula and basil to wilt.

8. 8

   Stir in the lemon peel, discard the bay leaf and season with salt and pepper.

9. 9

   Serve with lots of grated cheese at table.