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
- 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.
- 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.
- 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.
- 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.
Rogue Woman Bakes 