Chicken Orzo Soup with Arugula and Basil

This recipe is easy, healthy, clean and yummy!!

Chicken Orzo Soup with Arugula and Basil
1 32 oz container organic low soduim chicken stock (4 cups)
1 tablespoon extra light olive oil (ELOO)
1 pound chicken tenders
2 tablespoons fresh thyme
1 bay leaf
1 onion, chopped
1 carrot, chopped
2/3 cup whole wheat orzo
2 cups arugula, chopped
1 cup basil, shredded
1 teaspoon lemon peel
grated parmigiano-reggiano for the table

1. Bring stock and 2 cups water to a low boil
2. Another soup pot heat ELOO and add chicken. Cook about 5 minutes until brown. Add thyme, bay leaf, onion, carrot, mushrooms, sea salt and fresh ground pepper. cook until veggies soft, about 7 minutes.
3. pour hot stock over veggies and chicken and bring to boil. Stir in orzo cook until al dente, about 8 min. remove from heat and add arugula and basil until wilting. stir in lemon peel and discard bay leaf.
4. Serve with cheese

Yummy!