CHICKEN SOUP WITH ORZO RECIPE RECIPES

Name: Mediterranean Chicken Orzo Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings (2-1/2 quarts).
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil, divided; 3/4 pound boneless skinless chicken breasts, cubed; 2 celery ribs, chopped; 2 medium carrots, chopped; 1 small onion, chopped; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; 1/4 cup white wine or additional reduced-sodium chicken broth; 1 carton (32 ounces) reduced-sodium chicken broth; 1 teaspoon minced fresh rosemary; 1 bay leaf; 1 cup uncooked whole wheat orzo pasta; 1 teaspoon grated lemon zest; 1 tablespoon lemon juice; Minced fresh parsley, optional

MEDITERRANEAN CHICKEN ORZO SOUP RECIPE: HOW TO MAKE IT

Mediterranean Chicken Orzo Soup Recipe: How to Make It image

My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. —Kristine Kosturos, Olympia, Washington.

Provided by Taste of Home

Categories Dinner Lunch

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil, divided
3/4 pound boneless skinless chicken breasts, cubed
2 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup white wine or additional reduced-sodium chicken broth
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon minced fresh rosemary
1 bay leaf
1 cup uncooked whole wheat orzo pasta
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Minced fresh parsley, optional

Steps:

In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

Nutrition Facts : Calories 223 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 630mg sodium, CarbohydrateContent 23g carbohydrate (2g sugars, FiberContent 5g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 lean meat

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

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