Are your cupboards looking a little bare? Mine were too. Going to the store right now is filling me with anxiety and dread so I was definitely pulling myself up by my culinary bootstraps and surviving the day with this one.

A little pasta and a green vegetable can go a long way. If you don’t have orzo rice is a good substitute.

Ingredients

• 2 cups orzo
• 2 cups chicken broth
• 1/3 cup frozen onion
• 1/4 cup frozen peas
• 1 garlic clove, minced
• 1 zucchini, diced
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp tarragon
• 2 tbsp butter
• Salt/pepper

Directions

1. Place butter in a medium size pot and melt on medium heat. Then add your frozen veggies and garlic and cook till the garlic colors which should take about 3-5 minutes.
2. While that’s cooking in a smaller pot place 2 cups of orzo and enough water to cover it plus about an inch. Should come out to roughly 3 cups. This has to cook for about 11 minutes.
3. After you get your orzo on add zucchini and all the spices to the vegetable pot and cook for about 3 minutes then add chicken stock. You want the zucchini to still have a little crunch to it so you don’t want to cook it to long before you add the stock.
4. When your orzo is done cooking add it to the vegetable pot. salt and pepper to taste.

You won’t end up with a lot of broth in this soup. Up the chicken stock to 4 cups if you want a thinner soup.