Delicious Chicken & Zucchini Orzo Soup

After taking the night train back from Krakow to Prague last Sunday, we were both feeling pretty groggy and just wanted something warm. We made it back home at around 7 AM, dropped our luggage off, started some laundry and made a mad dash for groceries.

Feeling kind of like chicken soup, but with a lot more vegetables, I decided to put my spin on a chicken orzo soup recipe I found earlier. It turned out reaaally good.

Here it goes!

Ingredients

Chicken & Zucchini Orzo Soup

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1 (300 g) zucchini

3 (2 g) cloves garlic

1/2 (100 g) red pepper

2 (100 g) carrots

1 (8 g) onion

salt and pepper, to taste

6-8 peppercorns

1/4 tsp rosemary

1/4 tsp oregano

1/4 tsp Italian spice mix

2 (300 g) chicken breast

1.5 cups (300 g) orzo

4 cups (1 L) chicken broth

METHOD

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01 PREPATION

First, crush the garlic and then wash and slice the carrots, zucchini and pepper into 3 cm pieces.

02 COOK YOUR ONIONS

Add about 2 tablespoons of sunflower oil (or lard) into your cooking pot, then add your onions. Cook the onions for about 2 minutes, then add your crushed garlic. Do this until they’re soft and glassy.

03 MAKE THE BROTH

Then, add your vegetables, and rosemary, oregano, and Italian spice mix. You can also add some chopped parsley & green onions, and cook on medium heat for 3-4 minutes (stirring occasionally).

Now add two full pieces of chicken breast into your pot and let it simmer for 4 minutes covered with the lid.

Pour in the chicken broth, orzo, add some salt and pepper to taste, and cook on low heat until the vegetables are soft (keep the lid on the whole time).

04 EATING TIME!

You don’t need my help with this step. ;)