Chicken Orzo Soup

I ate out with a friend the other night and where we went they had a Orzo Lemon Chicken Soup. Although I thought it was good...Mmmm...I believe I like mine better! Not much for soup in the summer time, but this is light yet satisfying!

Chicken Orzo Soup

2 lbs Chicken Tenderloin
8 cups Water
4 cups Chicken Stock
1 Bay leaf
1 1/2 tsp dried Basil
2 Tbsp Minced Garlic
1/4 tsp Red Pepper Flakes
10 oz frozen chopped Spinach
1 16 oz can of diced Tomatoes
1 cup uncooked Orzo
Black Pepper & Salt to taste
Parmesan cheese

1. In stock pot, bring Chicken and water to a rapid boil. Once chicken is no longer pink remove from water and skim rest of the water from any chicken residue.

2. To the water add the chicken stock, bay leaf, basil, pepper flakes spinach and tomato. Bring to a simmer.

3. Chop up the chicken and add to pot. Salt and Pepper to taste and add uncooked pasta. Bring to a simmering boil until orzo is al dente. Remove from heat.

I put parmesan cheese on mine. Adds a little subtle saltiness to it. Good with some crusty bread or in company of a nice Mozzarella Tomato Pesto Panini. Yummy!!! Cheese and warm crusty bread, make anything dull bright or something wonderful over the top. Enjoy!