Mediterranean Orzo Soup
Mediterranean Orzo Soup
Blakely Trettenero, host of the Cooking for Bimbos and Hungry for Travels websites, is a graduate of the Le Cordon Bleu College of Culinary Arts in Orland. She also is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.
Servings
2
Ingredients
- olive oil
- 3 cloves garlic, sliced or minced
- 2 scallions, sliced thin
- 6 cup chicken stock
- 3/4 cup orzo pasta, uncooked
- 1 can garbanzo beans, drained
- zest of 1 lemon
- 2 cup cooked chicken, shredded
- 1 bag (6 oz.) baby spinach
- juice of a lemon
- salt
- pepper
- parmesan
Directions
- In a heavy-bottomed pan, heat olive oil on medium high.
- Add garlic and scallions. Cook for 1 minute.
- Add chicken stock to pot and turn on high. Let it come to boil.
- Add uncooked orzo, garbanzo beans, and zest of lemon. Stir and let cook on high for 10 minutes.
- Add cooked chicken, spinach, lemon juice, salt, and pepper. Give another quick stir and serve.
- Once in a bowl you can top it with shaved parmesan, pepper, and an extra squeeze of lemon.