Zuppa Di Orzo

• 2 whole Boneless, Skinless Chicken Breasts Shredded
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 teaspoon Garlic Powder
• 1/2 pounds Applewood Smoked Bacon
• 1-1/2 whole Medium Onion, Diced
• 2 whole Medium Sized Zucchini, Chopped
• 44 ounces, fluid Chicken Stock
• 2 cups Water
• 14-1/2 ounces, weight Canned Diced Tomatoes
• 1/2 cups Orzo
• 3 Tablespoons Pesto
• 2 Tablespoons Cream
• 1/2 bunches Parsley, For Garnish
• 1 cup Parmesan Cheese For Garnish

1. Season chicken breasts seasoned with salt, pepper, and garlic powder, put them in a baking dish and bake in the oven at 400u0b0F for 20 minutes. When done remove the dish from the oven and shred chicken.
2. Fry bacon in a skillet over medium heat. Once it's crispy, remove the bacon from the skillet onto a paper towel and set aside. Reserve the grease. Fry onions and zucchini in bacon grease. Once the onions have turned translucent add chicken broth, water, and diced tomatoes (with juice). Cook for 20 minutes.
3. Blend with an immersion blender or in small batches in a regular blender. Put the blended mixture back in the pot and add orzo, pesto, shredded chicken, cream and bacon. Cook for another 25 minutes. Garnish with parsley and Parmesan cheese.

chicken breasts, salt, pepper, garlic, bacon, onion, zucchini, chicken, water, tomatoes, orzo, pesto, cream, parsley, parmesan cheese

Taken from tastykitchen.com/recipes/soups/zuppa-di-orzo/ (may not work)