Not only is the following recipe delicious. It's AWARD WINNING!!! You read right. I am an award winning published recipe author. Hooray! I won third place in the Farmer's Almanac Zucchini recipe contest. I won a cookbook and got my recipe published.
Here's the truth behind this recipe. I'm sure it's not an original idea. I have not searched for similar recipes but I'm sure someone else has done something similar. Whatever, it's delicious. I came up with it because I was trying to use up little bits of things I had available. I had also just canned a bunch of turkey stock, thanks to a turkey my friend Ryan gave me.
I digress, this is a really delicious, light summery soup. I hope you enjoy it!
Ingredients
6 oz uncooked orzo pasta
1/2 pound boneless skinless chicken breast, diced into 1" cubes
1 tsp olive oil
1/2 yellow onion, thinly sliced
1 1/2 cups diced zucchini
1 1/2 cups diced yellow summer squash
2 tbsp minced garlic
1/2 cup white cooking wine
2 tbsp fresh Italian parsley, chopped
1 quart chicken stock (or turkey)
1 bundle fresh thyme (tied with kitchen twine)
juice of one lemon
salt and fresh ground black pepper, to taste
Parmesan cheese, for serving
Method
1. Cook the orzo according to the package instructions, drain and set aside.
2. In large pot over medium heat, saute the chicken in olive oil. When cooked through remove chicken and reduce heat to medium-low.
3. Saute onion until soft, add zucchini, squash and garlic. Cook 2-3 minutes.
4. Increase heat to medium. Return chicken to pot, add wine, parsley and cook 2-3 minutes.
5. Add chicken stock and thyme bundle. Bring to a low simmer.
6. Add orzo and lemon juice and simmer 5 minutes. Add salt and pepper to taste.
7. Remove thyme bundle before serving.
8. Top with Parmesan cheese for serving.
Here's the truth behind this recipe. I'm sure it's not an original idea. I have not searched for similar recipes but I'm sure someone else has done something similar. Whatever, it's delicious. I came up with it because I was trying to use up little bits of things I had available. I had also just canned a bunch of turkey stock, thanks to a turkey my friend Ryan gave me.
I digress, this is a really delicious, light summery soup. I hope you enjoy it!
Ingredients
6 oz uncooked orzo pasta
1/2 pound boneless skinless chicken breast, diced into 1" cubes
1 tsp olive oil
1/2 yellow onion, thinly sliced
1 1/2 cups diced zucchini
1 1/2 cups diced yellow summer squash
2 tbsp minced garlic
1/2 cup white cooking wine
2 tbsp fresh Italian parsley, chopped
1 quart chicken stock (or turkey)
1 bundle fresh thyme (tied with kitchen twine)
juice of one lemon
salt and fresh ground black pepper, to taste
Parmesan cheese, for serving
Method
1. Cook the orzo according to the package instructions, drain and set aside.
2. In large pot over medium heat, saute the chicken in olive oil. When cooked through remove chicken and reduce heat to medium-low.
3. Saute onion until soft, add zucchini, squash and garlic. Cook 2-3 minutes.
4. Increase heat to medium. Return chicken to pot, add wine, parsley and cook 2-3 minutes.
5. Add chicken stock and thyme bundle. Bring to a low simmer.
6. Add orzo and lemon juice and simmer 5 minutes. Add salt and pepper to taste.
7. Remove thyme bundle before serving.
8. Top with Parmesan cheese for serving.