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1. Add extra virgin olive oil to stockpot. Heat over medium heat.
2. Sauté onion about 3 minutes to soften.
3. Stir in chicken stock, chicken breast, sliced carrots.
4. Reduce heat to low. Cook, uncovered 12 minutes.
5. Remove chicken breast to cutting board. Shred chicken breasts with 2 forks.
6. Add orzo to soup. Simmer 10 minutes.
7. Stir in peas. Simmer 5 minutes.
8. Return shredded chicken meat to stockpot, along with flat-leaf parsley.
9. Cook until heated through. Serve hot. |
