Chicken Orzo Soup With Pesto

Name: Chicken Orzo Soup With Pesto
Cook time: 30 min
Ingredients: 1 pound boneless, skinless chicken breast halves or thighs, trimmed of excess fat and cut into bite-size pieces; 4 cups low-sodium chicken broth; 1 (14.5-ounce) can diced tomatoes, preferably with basil and garlic (may substitute 2 medium tomatoes, hulled, and 1 teaspoon minced garlic or the same size can of no-salt-added diced tomatoes); 0.75 cups whole-wheat orzo (may substitute regular orzo); 1 lemon; 1 medium zucchini or yellow squash, trimmed and cut into 1/2-inch dice; fine salt; freshly ground black pepper; 4 tablespoons to 6 tablespoons basil pesto, for serving (store-bought or homemade; see related recipe)

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Cook Time: 30 minutes

Author : Bonnie S. Benwick

Ingredients

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1 pound boneless, skinless chicken breast halves or thighs, trimmed of excess fat and cut into bite-size pieces4 cups low-sodium chicken broth1 (14.5-ounce) can diced tomatoes, preferably with basil and garlic (may substitute 2 medium tomatoes, hulled, and 1 teaspoon minced garlic or the same size can of no-salt-added diced tomatoes)0.75 cups whole-wheat orzo (may substitute regular orzo)1 lemon1 medium zucchini or yellow squash, trimmed and cut into 1/2-inch dicefine saltfreshly ground black pepper4 tablespoons to 6 tablespoons basil pesto, for serving (store-bought or homemade; see related recipe)

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Instructions

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Step 1

In a large saucepan over medium-high heat, combine the chicken, broth, tomatoes and their juices, and orzo. Bring to a boil, then reduce the heat to medium-low and cook, stirring occasionally, for about 8 minutes.

Step 2

Grate 1 teaspoon of zest from the lemon (about half a lemon's worth) directly into the pot, then cut the fruit in half and squeeze in 1 tablespoon of its juice. Stir in the zucchini and/or yellow squash and cook until tender, 3 to 4 minutes. The chicken should be cooked through.

Step 3

Taste, and season lightly with salt and pepper if you are using the basil-and-garlic-flavored tomatoes; season with about 1/2 teaspoon of salt, or to taste, and a few grinds of pepper, if you are using fresh or no-salt-added tomatoes.

Step 4

Remove from the heat and divide among individual bowls. Top each portion with the pesto, to taste. Cut the remaining lemon half into wedges, for squeezing over, and serve.