Prep 30 mins
Cook 25 mins
A quick, tasty dinner
- 2 (14 1/2 ounce) cans diced tomatoes, with juice
- 1 1⁄2 cups chicken stock or 1 1⁄2 cups chicken broth
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried marjoram
- 1 teaspoon salt
- fresh ground black pepper
- 2 boneless skinless chicken breast halves, cut into bite-sized pieces
- 1⁄4 cup dry white wine
- 1 cup uncooked orzo pasta
- 2 medium zucchini, cut into 1/2 inch pieces
- In a big soup pot over medium heat, add the tomatotes w/ juice, chicken stock, garlic, basil, thyme, marjoram, salt, and pepper; bring mixture to a boil.
- Add chicken, wine, orzo, and zucchini; lower heat to medium-low and simmer, covered, for about 20-25 minutes or until chicken is no longer pink and orzo is tender.
My family loved this, even the little one who doesn't care for tomatoes. I increased the chicken stock since I didn't have any wine and also increased the amount of orzo. We topped it with some grated romano cheese and it came out so creamy. I'm going to try it with rice next time to see how it comes out since my dad has celiacs disease and can't have pasta and I know he would love this dish!
This was tasty and I felt like I was eating very healthy. I should have added some shredded parmesan or other cheese as another reviewer recommended. It needs just a little something extra and that would probably do it. I only used one can of tomatoes and it was quite tomato-y.
Good hearty soup. The orzo soaked up a lot of the broth, so this was very thick.