Chicken Minestrone with Orzo Recipe
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Loaded with chicken and fresh vegetables, this hearty soup makes a satisfying complete meal.
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6 cups chicken broth or stock
2 chicken breasts - boneless, skinless and cut into one inch pieces
1 tablespoon olive oil
2 teaspoons lemon pepper
2 carrots - peeled and diced
1 zucchini - sliced into 1/4 inch circles
1 yellow squash - sliced into 1/4 inch circles
1 cup green beans - fresh
6 ounces snap peas - fresh
1/2 red onion - chopped
8 ounces baby bella mushrooms - sliced
2 cloves garlic - chopped
1/2 cabbage - shredded
2 tomatoes - diced
1/4 cup basil - fresh and chopped
1 tablespoon lemon thyme - fresh and chopped
1 cup orzo pasta
15 ounces cannellini beans - rinsed and drained
salt and pepper to taste
basil pesto - for garnish
parmesan cheese - shredded for garnish
:large saucepan, fry pan or griddle
In a frying pan or griddle, drizzle olive oil to coat the bottom.
Over medium heat, grill or sautÃ© chicken breasts that have been seasoned with lemon pepper on both sides - approximately 6 minutes per side. Set them aside to cool.
Cut the carrots, zucchini, squash, green beans and pea pods into bite sized pieces.
In a large saucepan or pot, heat 2 tablespoons of olive oil over medium heat.
Add the mushrooms and sautÃ© for 8-10 minutes, stirring occasionally.
Add garlic, carrots, red pepper, zucchini, squash, green beans pea pods and red onion.
Stir and continue to sautÃ© for 5 minutes or until the vegetables are crisp tender.
Add shredded cabbage, sautÃ© just until it is soft, 2-3 minutes.
Add tomatoes, basil and chicken stock.
Bring to a boil, add orzo, reduce heat to medium and cook until the orzo is al dentÃ©, 8-10 minutes.
Add the beans and cooked chicken, stir to heat through.
Season to taste with salt and pepper.
Serve with lots of fresh shredded cheese and a dollop of pesto sauce.
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