CHICKEN ROSAMARINA SOUP RECIPES

Name: Chicken Orzo Soup
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 carton (32 oz) Progresso™ chicken broth (4 cups); 1 lb boneless skinless chicken breasts; 1 tablespoon olive oil; 1 medium onion, chopped (1/2 cup); 1/2 cup sliced carrots; 1/2 cup chopped celery; 3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz); 2 cups water; 1/4 cup chopped fresh parsley; Salt and pepper to taste

CHICKEN ORZO SOUP RECIPE - BETTYCROCKER.COM

Chicken Orzo Soup Recipe - BettyCrocker.com image

When you're short on time, our easy-to-make flavorful soup combines boneless chicken breasts with orzo and fresh vegetables for a light and fresh meal in just 30 minutes.

Provided by Deborah Harroun

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1/2 cup sliced carrots
1/2 cup chopped celery
3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz)
2 cups water
1/4 cup chopped fresh parsley
Salt and pepper to taste

Steps:

In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.
Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.
Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

Nutrition Facts : Calories 330 , CarbohydrateContent 33 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 2 g, ProteinContent 32 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 4 g, TransFatContent 0 g

GARLIC-BUTTER ORZO CHICKEN CASSEROLE - RECIPES & COOKBOOKS

Garlic-Butter Orzo Chicken Casserole - Recipes & Cookbooks image

Find 20 minutes and this luscious, Caprese salad-inspired, chicken casserole can be tonight’s dinner. The trick to the quick prep is coating the raw ingredients with rich and aromatic seasonings before baking. The chicken breasts get rubbed with olive oil, Italian seasoning and a dash of red pepper flakes and placed atop a garlicky, buttery bed of orzo and tomatoes. Then the casserole gets sealed up tight with foil, so the flavors can concentrate and meld in the oven. It won’t take long before you’re enjoying the savory aroma—and flavor—of this dish!

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 cup uncooked orzo or rosamarina pasta
1 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons butter, melted
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups halved cherry tomatoes
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts (6 to 8 oz each)
1 cup shredded mozzarella cheese (4 oz)
2 tablespoons thinly sliced fresh basil leaves

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked orzo evenly in baking dish.
Add broth, melted butter, garlic, 1/2 teaspoon salt and the black pepper to orzo in baking dish; stir. Spread tomatoes evenly over mixture.
In large bowl, mix oil, Italian seasoning, 1/4 teaspoon salt and the red pepper flakes. Add chicken; turn to coat. Place chicken evenly over tomatoes; cover with foil. Bake 55 to 65 minutes or until juice of chicken is clear when center of thickest part is cut, and chicken and mixture are both heated to at least 165°F in center.
Remove foil, and sprinkle chicken with mozzarella cheese; bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.

Nutrition Facts : Calories 530 , CarbohydrateContent 34 g, CholesterolContent 140 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 51 g, SaturatedFatContent 9 g, ServingSize 1 Chicken Breast and About 1 Cup Orzo, SodiumContent 970 mg, SugarContent 3 g, TransFatContent 1/2 g

More about "chicken rosamarina soup recipes"

CHICKEN ORZO SOUP RECIPE - BETTYCROCKER.COM

When you're short on time, our easy-to-make flavorful soup combines boneless chicken breasts with orzo and fresh vegetables for a light and fresh meal in just 30 minutes.
From bettycrocker.com
Reviews 4
Total Time 30 minutes
Calories 330 per serving

Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

See details

GARLIC-BUTTER ORZO CHICKEN CASSEROLE - RECIPES & COOKBOOKS

Find 20 minutes and this luscious, Caprese salad-inspired, chicken casserole can be tonight’s dinner. The trick to the quick prep is coating the raw ingredients with rich and aromatic seasonings before baking. The chicken breasts get rubbed with olive oil, Italian seasoning and a dash of red pepper flakes and placed atop a garlicky, buttery bed of orzo and tomatoes. Then the casserole gets sealed up tight with foil, so the flavors can concentrate and meld in the oven. It won’t take long before you’re enjoying the savory aroma—and flavor—of this dish!
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 35 minutes
Calories 530 per serving

Remove foil, and sprinkle chicken with mozzarella cheese; bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.

See details

HOW TO COOK ORZO | BETTER HOMES & GARDENS

2020-03-19 · Keep quick-cooking orzo pasta in stock to pull off dinner on-the-quick. This versatile pasta can be used in all kinds of recipes, including salads, casseroles, and orzo soup. The key to perfect al dente doneness is in knowing how long to cook orzo. We'll cover that and share other orzo pointers.
From bhg.com

See details

ANTHONY'S LOUNGE - ITALIAN FINE DINING AND FOOD IN MURRIETA CA

Anthony's Lounge & Ristorante is the oldest family owned restaurant in the Murrieta and Temecula area. The food is based on authentic family recipes Tony's parents brought with them when they emigrated from Calabria, Italy in 1954, and led to them following their passion and opening their first restaurant in 1963 in Anaheim, CA. Everything on ...
From anthonyslounge.com

See details