Lemon Zucchini Orzo Summer Soup


6 ounces uncooked orzo pasta
1/2 pound boneless skinless chicken breasts
1 teaspoon olive oil
1/2 yellow onion, thinly sliced
1-1/2 cups diced zucchini
1-1/2 cups diced yellow summer squash
2 tablespoons minced garlic
1/2 cup white cooking wine
2 tablespoons chopped fresh Italian parsley
1 quart chicken stock
1 bundle fresh thyme (tied with kitchen twine)
juice of one lemon
salt and freshly ground black pepper, to taste
Parmesan cheese, for serving


Cook the orzo according to the package instructions, drain, and set aside.

Dice the chicken into 1-inch cubes.

In a large pot over medium heat, sauté the chicken in olive oil. Remove the chicken and reduce the heat to medium-low. Sauté the onion until soft. Add the zucchini, squash, and garlic and cook for 2 to 3 minutes. Increase the heat to medium and return the chicken to the pot. Add the wine and parsley and cook for 2 to 3 minutes. Add the chicken stock and thyme bundle. Bring to a low simmer. Add the lemon juice and cooked orzo and simmer for 5 minutes. Add salt and pepper. Remove the thyme bundle before serving.

Serve hot, topped with Parmesan cheese.


Makes 4 servings.

Preparation Method

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