{soups-salads-and-salad-dressings} Orzo Chicken Soup Recipe

 

Orzo Chicken Soup Recipe

 

For a different twist on noodle soup, Betty Rench adds orzo, small rice-like grains of pasta. "It cooks up nicely with tender chunks of chicken," she writes from Eaton, Indiana.

This recipe is:

Healthy

 

 

    Prep: 10 min.
    Cook: 45 min.
    Yield: 4 Servings

Ingredients

    1/2 cup chopped onion
    1 tablespoon butter
    3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
    1/2 cup sliced carrot
    1/2 cup chopped celery
    1 cup cubed cooked chicken breast
    1/2 cup uncooked orzo pasta
    1/4 teaspoon pepper
    Minced fresh parsley

Directions

    In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/2 cups) equal 225 calories, 5 g fat (2 g saturated fat), 38 mg cholesterol, 890 mg sodium, 26 carbohydrate, 2 g fiber, 19 protein.

Originally published as Orzo Chicken Soup in Light & Tasty December/January 2004, p10

Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana

 

 

 

 

 

             Beth Layman  :)


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