Tomato Soup With Chicken, Mushroom And Orzo

• 0.5 lb chicken breast
• 8 oz pre-sliced, washed mushrooms
• 1 cup orzo
• 1 can (15 oz) of tomato sauce
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 medium onions, thinly sliced
• 4 large garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 2 tablespoons finely chopped fresh parsley
• 1/4 teaspoon dried hot red-pepper flakes (optional)
• 2 Turkish bay leaves
• 3 tablespoons extra-virgin olive oil
• Salt to taste
• Black pepper to taste
• 4 tablespoons sugar
• 4-5 cups boiling water

1. 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.
2. 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.

chicken breast, mushrooms, orzo, tomato sauce, chicken broth, heavy cream, onions, garlic, fresh rosemary, thyme, fresh parsley, pepper, turkish, extravirgin olive oil, salt, black pepper, sugar, boiling water

Taken from www.epicurious.com/recipes/member/views/tomato-soup-with-chicken-mushroom-and-orzo-50074006 (may not work)