Ingredients

1 quart (32 oz) vegetable stock
1 small shallot chopped fine
1 stalk of celery thinly sliced
1 pkg Italian Flavor Purdue Short Cuts Chicken, roughly chopped
1 cup of baby carrots (cut to bite size if they are too large)
1 can (15.25 oz) of whole kernel corn with the liquid (do not drain)
1/2 cup of orzo pasta
Shredded Parmesan Cheese

Instructions

Heat the vegetable stock in a large sauce pan. Add the shallot, celery, chicken, and corn. After it comes to a full boil, add the orzo. Lower the hear and cook, covered for 30 minutes.
Serve topped with Parmesan Cheese.

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