Tuscan Chicken Soup Recipe

Dice the onion and tomato. Peel and dice the potato.
Add chicken, onions, carrots, potatoes, tomatoes, chicken broth, garlic, parsley, and bay leaf to a large sauce pan.
Sprinkle in salt and pepper to taste.
Cover and bring to a boil over medium heat.
Reduce heat to medium-low and simmer, partially covered, about 20 minutes.
While the soup continues to simmer, remove chicken to a cutting board. Set aside.
Then add the orzo pasta to the soup and cook according to package directions until tender, about 10 minutes.
Allow the chicken to cool while the orzo cooks, for the same 10 minutes, then shred the chicken with 2 forks.
Add chicken back to the pan and stir to combine. Taste for seasoning and add salt and pepper if needed.
Discard the bay leaf and pour the soup into two 20 oz soup bowls.
Garnish with shredded Parmesan cheese and serve.