Chicken Orzo Soup

This is a warming chicken and orzo soup (small rice-shaped pasta) that you can make in 30 minutes!

Ingredients:

Extra virgin olive oil
Onion, chopped
2 celery stalks, chopped
2 carrots, peeled and cut into ½-centimeter rounds
3 garlic cloves, minced
Salt and black pepper
450 g chicken breast meat
4 cups chicken stock
2 cups water
2 teaspoons dried oregano
1/2 teaspoon turmeric
1/2 teaspoon red pepper flakes
3/4 cup uncooked ORZO pasta
1 cup frozen peas
2 lemons (zest and juice)
Chopped spring onions
1/2 cup chopped fresh parsley

Instructions:

1. Heat about 2 tablespoons of extra virgin olive oil in a large pot. Add onion, celery, carrots, and garlic. Season with a pinch of salt and black pepper. Cook, stirring occasionally, for about 5 minutes (until vegetables are tender).
2. Then add the chicken, chicken broth, and water to the pot; season with another pinch of salt and black pepper. Also add the dried oregano and other spices. Bring to a boil, then reduce the heat to medium-low and cook for about 10-15 minutes (until the chicken is almost cooked through). Be sure to skim off any foam that forms on the surface.

3. Remove the chicken from the pot, place it on a plate, and add the ORZO pasta and peas to the pot. Increase the heat to simmer.
4. Using two forks, shred the chicken breast into smaller pieces. Add the shredded chicken to the pot and cook until the ORZO pasta is tender and al dente (firm but cooked through). This will take about 8 minutes.
5. Turn off the heat and stir in the lemon juice and zest, spring onions, and fresh parsley.

Yield: 6 servings
Recipe: themediterraneandish.com