zuppa di orzo
Seems like strep throat is going around right now, and of course we caught it. It seems that no amount of vitamins, healthy food, and hand washing protects this family from germs. Preschool, elementary school, hubby’s work (a major theme park), and SDSU, are all havens for germ breeding and they all come home with us!
When the hubby and son started complaining of a sore throat, I knew that a nice bowl of comforting soup needed to be made. I threw together what I had, and came up with a soup that will be on our weekly menu this winter. It was absolutely delicious, and rather easy! Make a pot, and freeze some for later!
Zuppa di orzo
- 44 ounces chicken broth
- 14.5 ounces diced tomatoes
- 1 1/2 medium onion chopped
- 2 medium sized zucchinis, chopped
- 2 boneless, skinless chicken breasts
- 1/2 pound applewood smoked bacon
- 1/2 tsp salt
- 1 tsp garlic powder
- 2 tbsp cream
- 1/2 tsp pepper
- parsley for garnishing
- 3 tbsp pesto
- 1/2 cup orozo, not cooked
- 2 cups water
Zuppa di orzo
- Bake chicken breasts seasoned with salt and garlic powder on 400 degrees for 20 minutes, shred.
- Fry bacon, set aside but reserve the grease.
- Fry onions and zucchini in bacon grease.
- Add chicken broth, water, and diced tomatoes (and juice). Cook for 20 minutes.
- Blend with immersion blender or regular blender.
- Put back in pot and add orozo, pesto, shredded chicken, and bacon. Cook for another 25 minutes. Garnish with parsley and parmesan cheese.