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zuppa di orzo
Author: Jackie
Ingredients
Zuppa di orzo
  • 44 ounces chicken broth
  • 14.5 ounces diced tomatoes
  • 1 ½ medium onion chopped
  • 2 medium sized zucchinis , chopped
  • 2 boneless , skinless chicken breasts
  • ½ pound applewood smoked bacon
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoon cream
  • ½ teaspoon pepper
  • parsley for garnishing
  • 3 tablespoon pesto
  • ½ cup orozo , not cooked
  • 2 cups water
Instructions
Zuppa di orzo
  1. Bake chicken breasts seasoned with salt and garlic powder on 400 degrees for 20 minutes, shred.
  2. Fry bacon, set aside but reserve the grease.
  3. Fry onions and zucchini in bacon grease.
  4. Add chicken broth, water, and diced tomatoes (and juice). Cook for 20 minutes.
  5. Blend with immersion blender or regular blender.
  6. Put back in pot and add orozo, pesto, shredded chicken, and bacon. Cook for another 25 minutes. Garnish with parsley and parmesan cheese.