- 1 cup fresh tulsi leaves, shredded or torn
- 1 teaspoon grated lemon peel
- Grated parmigiano-reggiano cheese, for passing round the table
- Inside a medium soup pot, bring the chicken stock and a pair of cups water to some low boil.
- Meanwhile, in another soup pot, heat the EVOO, 2 turns from the pan, over medium-high temperature. Add some chicken and prepare, stirring, until gently browned, about a few minutes. Add some thyme and bay leaf, then stir within the onion, carrot and mushrooms season with pepper and salt. Cover the pan and prepare the vegetables until softened, 6 minutes.
- Pour the new stock within the vegetables and produce to some boil. Stir within the orzo and prepare until al dente, 8 minutes. Remove in the heat and add some arugula and tulsi to wilt. Stir within the lemon peel, discard the bay leaf and season with pepper and salt. Serve with a lot of grated cheese while dining.