Tomato Soup With Chicken Mushroom And Orzo Recipes

TOMATO SOUP WITH CHICKEN, MUSHROOM AND ORZO

Steps:

• Place chicken breasts in boiling water and cook chicken for about 10 min. Once chicken is cooked, drain water and cool chicken with cold running water. Shred chicken into small 1-2 inch length pieces. Set shredded chicken aside. In a 3 quart heavy saucepan, cook onions, garlic, thyme, rosemary, red-pepper flakes, and bay leaves in olive oil over moderate heat, stirring until onions become translucent. Add mushrooms and shredded chicken and cook for about 3 min, until mushrooms are softened. Add tomato sauce, chicken broth and sugar, and bring it to a boil. Add orzo and simmer covered, until orzo is tender, about 10 to 15 minutes. Add salt and pepper to taste. Remove soup from heat and add 1/2 cup heavy cream. Serve with parsley on top.

GREEK TOMATO SOUP WITH ORZO

Steps:

• In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

TOMATO ORZO SOUP

Steps:

• Cook Orzo Pasta al dente (use sea salt for the best results).
• Put Diced tomatoes and tomato soup in a blender and blend til smooth.
• Put blended mix into pot along with chicken broth, al dente Orzo, Parsley, Basil and Back Pepper.
• Bring to a boil, stir constantly.
• Remove from heat.
• Add Parmesan, stir and serve.
• Enjoy!

TOMATO ORZO SOUP

Steps:

• Add onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 minute Add chopped garlic. Cook 2 min, until vegetables are tender.
• Add all tomatoes; simmer about 10 minute Add stock; return to simmer. Season to taste with salt and pepper.
• Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.
• Add sour cream to soup; fold in basil. Ladle into warmed bowls to serve.

TOMATO AND ORZO SOUP WITH GORGONZOLA

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
• Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

BASIL TOMATO SOUP WITH ORZO

Steps:

• In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.

ORZO & TOMATO SOUP

Steps:

• Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
• Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
• Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.