20 ounces chicken broth 
18 ounces of chicken breast, cut into bite size pieces
2 cups of orzo (rice-shaped pasta)
1 1/2 cup frozen peas, thawed
3 ounces Parmesan cheese (freshly grated is preferred)

   Pour chicken broth and 1 cup of water into a Dutch oven. Add chicken and orzo, then bring to a boil. Reduce heat, simmering for 12 minutes.  Remove from heat and stir in the peas, 1/2 cup cheese, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place in bowls and top with a bit of the fresh Parmesan cheese. Serves 5. 

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