1. In a medium pot, bring the chicken stock and chicken to a simmer. Lower the heat and poach the chicken for 12 minutes. (can pan fry, or grill chicken and shred).
2. Heat a dutch oven or soup pot over medium heat. Add the butter to melt. Add the orzo and cook, stirring, until deeply toasted, 3 to 5 minutes. Transfer to a plate.
3. Add the olive oil, 2 turns of the pan, to the dutch oven. Add the zucchini, carrot, bell pepper, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 7 to 8 minutes. Return the orzo to the pot.
4. Remove the chicken from the stock. Skim and discard the fat from the stock; transfer the stock to the dutch oven. Chop, dice or shred the chicken and add to the soup with 2 cups water. Bring the soup to a boil and cook until the orzo is just tender, 5 minutes. Add the peas during the last minute of cooking. Turn off the heat; stir in the parsley and lemon peel. Serve immediately.
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|Serving Size: 1 Serving (1156g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1414 (60%)|
|Amt Per Serving||% DV|
|Total Fat 157.1g||209 %|
|Saturated Fat 46.1g||231 %|
|Monounsaturated Fat 63.8g|
|Polyunsanturated Fat 32.4g|
|Cholesterol 779.2mg||240 %|
|Sodium 755.9mg||26 %|
|Potassium 2337.3mg||62 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 30.8g|
|Protein 191.1g||273 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2356
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