zuppa di orzo
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
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Bake chicken breasts seasoned with salt and garlic powder on 400 degrees for 20 minutes, shred.
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Fry bacon, set aside but reserve the grease.
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Fry onions and zucchini in bacon grease.
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Add chicken broth, water, and diced tomatoes (and juice). Cook for 20 minutes.
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Blend with immersion blender or regular blender.
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Put back in pot and add orozo, pesto, shredded chicken, and bacon. Cook for another 25 minutes. Garnish with parsley and parmesan cheese.