Mediterranean Orzo Soup

Mediterranean Orzo Soup
4.7 from 3 ratings
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Blakely Trettenero, host of the Cooking for Bimbos and Hungry for Travels websites, is a graduate of the Le Cordon Bleu College of Culinary Arts in Orland. She also is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.
Servings
2
servings
SOUP SIPPER
Ingredients
  • olive oil
  • 3 cloves garlic, sliced or minced
  • 2 scallions, sliced thin
  • 6 cup chicken stock
  • 3/4 cup orzo pasta, uncooked
  • 1 can garbanzo beans, drained
  • zest of 1 lemon
  • 2 cup cooked chicken, shredded
  • 1 bag (6 oz.) baby spinach
  • juice of a lemon
  • salt
  • pepper
  • parmesan
Directions
  1. In a heavy-bottomed pan, heat olive oil on medium high.
  2. Add garlic and scallions. Cook for 1 minute.
  3. Add chicken stock to pot and turn on high. Let it come to boil.
  4. Add uncooked orzo, garbanzo beans, and zest of lemon. Stir and let cook on high for 10 minutes.
  5. Add cooked chicken, spinach, lemon juice, salt, and pepper. Give another quick stir and serve.
  6. Once in a bowl you can top it with shaved parmesan, pepper, and an extra squeeze of lemon.
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