3-4 Chicken Breasts, cut into large chunks
\n1 Tbsp Olive Oil
\n1 Onion, diced
\n2 cloves Garlic, minced
\n1 can Diced Tomatoes
\n4 cups Chicken Broth
\n1 cup Heavy Cream
\n1 cup Orzo, uncooked
\n1 cup Parmesan, shredded
\n1\/2 teaspoon dried Basil
\n1\/2 teaspoon dried Oregano
\nS&P to taste
\nFresh Parsley, for Garnish<\/p>\n
In a large pot, over medium high heat, cook chicken in the olive oil.
\nRemove chicken from pot, and set aside.
\nIn same pot add diced onion and minced garlic; cook until the onion is soft, about 4-5 minutes
\nAdd diced tomatoes and chicken broth, basil and oregano. Bring to a boil.
\nAdd the orzo and cook until the pasta is al dente, approximately. 8-10 minutes.
\nReduce heat to medium low and stir in the heavy cream and shredded parmesan, stirring until the cheese is completely melted.
\nAdd chicken back to the pot, stirring to combine with the soup, heat through.
\nSeason with salt and pepper.
\nLadle soup into bowls, garnish with chopped fresh parsley, pea shoots and a drizzle of sour cream.<\/p>\n
Serves 4<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading Creamy Parmesan Italian Chicken & Orzo Soup<\/span>