3-4 Chicken Breasts, cut into large chunks
1 Tbsp Olive Oil
1 Onion, diced
2 cloves Garlic, minced
1 can Diced Tomatoes
4 cups Chicken Broth
1 cup Heavy Cream
1 cup Orzo, uncooked
1 cup Parmesan, shredded
1/2 teaspoon dried Basil
1/2 teaspoon dried Oregano
S&P to taste
Fresh Parsley, for Garnish
In a large pot, over medium high heat, cook chicken in the olive oil.
Remove chicken from pot, and set aside.
In same pot add diced onion and minced garlic; cook until the onion is soft, about 4-5 minutes
Add diced tomatoes and chicken broth, basil and oregano. Bring to a boil.
Add the orzo and cook until the pasta is al dente, approximately. 8-10 minutes.
Reduce heat to medium low and stir in the heavy cream and shredded parmesan, stirring until the cheese is completely melted.
Add chicken back to the pot, stirring to combine with the soup, heat through.
Season with salt and pepper.
Ladle soup into bowls, garnish with chopped fresh parsley, pea shoots and a drizzle of sour cream.
Serves 4