Recipe Chicken and Artichoke Minestrone (Soup)

Required Ingredients:

• 1 cup uncooked orzo pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 quarts chicken broth
• 1/2 cup dry sherry
• 1 (11 ounce) can whole kernel corn, undrained
• 1 (15 ounce) can artichoke hearts, drained
• 4 cups cooked chicken meat
• 10 large fresh mushrooms, quartered
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon crushed red pepper flakes
• 1 (10 ounce) package frozen spinach
• 1 (14.5 ounce) can diced tomatoes, drained

Preparing/Cooking:

• Bring a large pot of lightly salted water to a boil.
• Add orzo pasta and cook for 10 minutes or until al dente; drain.
• In a large saucepan over medium heat, heat the olive oil and saute the onion and garlic until tender.
• Pour in the chicken broth and sherry, and mix in corn with liquid, artichokes, cooked chicken, and mushrooms.
• Season with salt, pepper, and red pepper.
• Cook and stir until heated through, about 10 minutes.
• Mix the spinach, tomatoes, and cooked orzo into the saucepan.
• Continue to cook and stir about 10 minutes, until blended and heated through.

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