Garden Orzo Soup Recipes

MEDITERRANEAN CHICKEN ORZO SOUP

Steps:

• In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

GARDEN ORZO RISOTTO

Steps:

• In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed., Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper.

GARDEN ORZO SOUP

Steps:

• In a large pot, melt margarine, add onion and garlic. Cook over medium heat until onion is softened.
• Add all remaining ingredients except peas, orzo and tomatoes. Cook over high heat until it reaches a full boil (6-8 minutes).
• Reduce heat and simmer, covered until lentils and potatoes are tender (10 minutes).
• Add peas, orzo and tomatoes. Increase heat back to high. Bring to a full boil (8-10 minutes).
• Reduce heat again to low, and let simmer until orzo is tender (10-12 minutes).
• *When cooking lentils, DO NOT add acidic ingredients like tomatoes until they are of desired texture. The acid in the tomatoes prevents them from getting softened.