I got this recipe from a cookbook that was all about 2nd meals you can make with the leftovers from the roasted chicken you buy at the store. It was referring to chicken but I had turkey leftovers in the freezer from Christmas, so this was the meat of choice. I believe you could also cook up some chicken and use it. At this point, it is your choice: leftover roasted chicken, leftover turkey or fresh cooked chicken.
3 cups of chicken stock (you can make your own, use from a can or use 3 cups of water with 3 tsp. chicken bouillon)
1/2 yellow onion (chopped)
2/3 small zucchini (peeled and chopped)
1/2 cup of mushrooms (chopped)
1/4 cup of asparagus ( cut into bite size pieces)
1 can (14oz) Italian style stewed tomatoes
1 to 2 TBS Italian seasonings (to taste – basil, oregano, parsley, thyme, etc. – I used a seasoning that was all these mixed)
1/4 to 1/2 tsp. sea salt (to taste)
1/4 tsp. black pepper
2 cups cooked chicken (cut into bite sized pieces) – or turkey
1/2 cup orzo (uncooked) – it suggests you can use some other type of small pasta
1/8 cup of butter
In a large pot, melt butter and than add the vegetables. Saute for about 5 to 7 minutes. Add chicken stock, spices and tomatoes. Simmer for a couple of minutes and than add chicken. Simmer for 10 minutes. Add orzo and cook for 15 more minutes. Stirring everyone couple of minutes and scraping the bottom because the orzo has a tendency to stick to the bottom of the pan.
Serve warm with a slice of good bread (see upcoming post on rye bread – so good)