Description
Deeply rich and flavorful soup adapted from Rachael Ray to feature rotisserie chicken.
Ingredients
Scale
- 4 cups chicken stock
- 2 cups water
- 2 tbsp extra-virgin olive oil
- 1.5 cups shredded rotisserie chicken
- 2 tbsp fresh thyme leaves, chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 bay leaf
- 2 tbsp fresh garlic
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 cup mushrooms, halved (cremini or button work well)
- Salt and freshly ground black pepper, to taste
- ⅔ cup orzo pasta
- 2 cups arugula, chopped
- 1 cup fresh basil leaves, torn
- 1 tsp grated lemon zest
- 1 tbsp chopped fresh parsley or dill for garnish
- Grated Parmigiano-Reggiano cheese, for topping
Instructions
- First, you’ll want to combine the chicken stock and water in a medium pot. Bring these two to a gentle simmer as you continue with the recipe.
- Using a large soup pot, add in the extra-virgin olive oil and heat it over a medium-high heat. Stir in the chicken, thyme, rosemary, bay leaf, garlic, onion, carrot, and mushrooms. Add salt and pepper as you like then cook covered for 6-7 minutes or until the vegetables are softened.
- Next, pour your stock from earlier into the large pot and bring everything to a boil. At this point, you can add the orzo past and cook by your instructions, usually around 8 minutes while stirring occasionally.
- After the orzo is cooked, you can remove the pot from the heat and then stir in the arugula and basil. To finish things off, add the lemon zest and discard the bay leaf.
- To enjoy, we recommend a sprinkle of Parmigiano-Reggiano, parsley, and dill on top.