Toasted Orzo Chicken Soup

This recipe comes from the magazine EVERYDAY with Rachael Ray. I don't subscribe to this magazine but the mailman that delivers mail to my gift shop knows that I LOVE to cook. So when magazines loose their name or can't be forwarded he brings them to me if they have something to do about cooking. How great is that:)

The picture of the soup in the magazine really looked soo good I just had to try it. It tasted just as good as it looked!

Toasted Orzo Chicken Soup
Serves 4

One 32-ounce container chicken stock
1 pound skinless, boneless chicken breast pieces
2 tablespoons butter
3/4 cup orzo pasta
2 tablespoons olive oil
1 small zucchini, finely chopped
1 carrot, finely chopped
1/2 small red bell pepper, finely chopped
2 shallots, finely chopped
2 cloves garlic, finely chopped
Salt & Pepper
1 cup frozen peas
1/4 cup finely chopped flat-leaf parsley
2 teaspoons grated lemon peel

• In a medium pot, bring the chicken stock and chicken to a simmer. Lower the heat and poach the chicken for 12 minutes.
• Heat a dutch oven 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 olive oil. Next add the zucchini, carrot, bell pepper, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 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 to 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 minute of cooking. Turn off the heat; stir in the parsley and lemon peel.

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