Quick Chicken, Vegetable and Orzo Soup

Heat olive oil in a large pot over a medium flame. Dice onion and red bell pepper. Saute onion and red pepper in oil for about 3 minutes. Chop garlic and add to the pot with the onion and pepper and saute for another 2 minutes. Add chili flakes, chopped herbs, and thyme spring along with cooked chicken. Pour in chicken broth and cover with a lid. Bring soup to a boil. Once boiling add zucchini and/or yellow squash along with orzo and salt and pepper to taste. Let cook for about 8 minutes, or a couple of minutes shy of package directions for orzo to cook. Orzo will continue cooking in the broth after serving. Ladle soup into bowls and sprinkle with grated Parmesan cheese.

Note: This soup does not save well as orzo will absorb too much liquid. Try and cook what you need, adjusting amounts if necessary and serve immediately.