Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup uncooked orzo pasta
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. Add the red bell pepper and zucchini to the pot and cook for another 3-5 minutes.
4. Add the diced tomatoes, chicken broth, oregano, basil, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Add the uncooked orzo pasta to the pot and cook for another 10-12 minutes, or until the pasta is tender.
6. Stir in the cooked chicken and chopped parsley.
7. Serve the soup hot, topped with crumbled feta cheese.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 295
Fat: 8g
Saturated Fat: 2g
Cholesterol: 67mg
Sodium: 1020mg
Carbohydrates: 27g
Fiber: 4g
Sugar: 8g
Protein: 28g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- You can use any type of pasta instead of orzo.
- You can use vegetable broth instead of chicken broth to make the soup vegetarian.
Variations:
- Add a can of chickpeas for extra protein and fiber.
- Use different vegetables, such as eggplant or yellow squash.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- To save time, you can use pre-cooked chicken or a rotisserie chicken.
- If you prefer a thicker soup, you can add more pasta or reduce the amount of broth.
- The soup can be frozen for up to 3 months.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped parsley and crumbled feta cheese.
Garnishes:
Chopped parsley and crumbled feta cheese
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, add more pasta or cook it for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Food history:
Mediterranean cuisine is known for its use of fresh vegetables, herbs, and olive oil. This soup is inspired by the flavors of the Mediterranean region, with its combination of chicken, vegetables, and herbs.
Flavor profiles:
This soup is savory and comforting, with a rich tomato broth, tender chicken, and a hint of herbs and spices. The feta cheese adds a tangy and salty flavor.
Serving suggestions:
Serve the soup as a main course for lunch or dinner, with a side of crusty bread or a salad.
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