I got this recipe out of The Big Book of Soups and Stews and went to the store during a brief sun break to get a few ingredients.
Here is the recipe as I made it.
Ingredients:
-2 tablespoons of butter or olive oil
-2 cans (14.5 oz each) diced tomatoes with juice
-1 can (14.5 oz) chicken broth
-3 cloves garlic, minced
-1 teaspoon dried basil
-1/2 teaspoon dried thyme
-1/2 teaspoon dried marjoram
-1 teaspoon salt
-pepper to taste
-2 boneless skinless chicken breasts (about 1 pound), cut into bite-sized chunks
-1/4 cup dry white wine
-1 1/4 cups uncooked orzo
-1/2 of an onion, diced
-8 oz mushrooms, quartered
-2 medium zucchini, cut into 1/2 inch slices
-2 large handfuls of baby spinach
Directions:
1. Warm butter in large soup pot or dutch oven over medium heat. Add onion, saute until soft. Add mushrooms, saute for about 5 minutes until mushrooms are soft.
2. Add broth, tomatoes, garlic, basil, thyme, marjoram, salt and pepper. Bring to a boil.
3. Add chicken, wine, orzo, and zucchini. reduce heat to one step above low and simmer, covered, until chicken is cooked through and orzo is tender.
4. Stir in spinach.
5. Once spinach is wilted, serve and enjoy!
This was seriously so quick and delicious. I would recommend cutting the zucchini slices into half moons so they would get a tad squishier, they were a bit too crunchy for me.
Enjoy!
