I’ve been on a soup kick for a while now (blaming the chilly weather on that) and I just had to make this dish over the weekend.
This recipe sprung from the pages of an Italian Slow Cooker cookbook that Husband Man purchased for me a while back. I am ashamed to admit that even though I received his gift two month ago, I am just now getting around to making some recipes out of it.
I am also ashamed to admit that I did not know what orzo was until I read the entire recipe word for word. I was hoping and praying that I did not have to run out to the grocery store to purchase a foreign ingredient. My prayers came true.
If you are looking for a lighter type of soup, this is the one you want to make. It is so light as a matter of fact that Husband Man mentioned that it could pass for chicken noodle soup. I can see where he would think that because this recipe does have noodles, chicken, carrots, onions, celery, etc. It can literally very well be a cousin to chicken noodle soup.
Make it for your family today 🙂
8 cups of chicken broth
1 medium onion, chopped
2 large carrots, chopped
2 medium celery sticks, chopped
1 and 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch chunks
2 medium zucchini, chopped
1 cup orzo or other small pasta
1 cup thawed frozen peas
Salt and pepper to taste
1/2 cup grated or shredded Parmigiano-Reggiano
1/4 tsp. dried basil
1. In a slow cooker, combine broth, onion, carrots, and celery. Cover and cook on low for 3 hours.
2. Add the chicken, zucchini, and peas. Cook for an hour on high. .
3. While that is cooking, boil the orzo or pasta and prepare per packaged directions.
4. Once soup is finished, stir in the cheese, basil, and orzo.
5. Serve with crackers, rice, or salad.
Recipe Source: From the cookbook, The Italian Slow Cooker