INGREDIENTS
2
Chicken breasts, boneless and skinless fully-cooked and cut into 1-inch pieces
2
Carrots, large
2
Celery stalks
5 cloves
Garlic
1/4 cup
Oregano, fresh
1 tsp
Oregano, dried
1
Parsley, fresh
3
Roma tomatoes
1
Yellow onion, medium
2 tbsp
Tomato paste
2 cups
Vegetable stock
12 oz
Orzo pasta, dry
1
Salt and black pepper
3 tbsp
Olive oil
6 oz
Mozzarella
2/3 cup
Parmesan cheese, grated