Mediterranean Chicken Orzo Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1 bay leaf
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
- 1 small onion chopped
- 1/2 teaspoon dried oregano
- minced fresh parsley optional
- 2 tablespoons olive oil divided
- 2 celery ribs chopped
- 1 teaspoon grated lemon peel
- 1 cup uncooked whole wheat orzo pasta
- 2 medium carrots chopped
- 3/4 pound boneless skinless chicken breasts cubed
- 1 teaspoon minced fresh rosemary
- 1/4 cup white wine or additional reduced-sodium chicken br
- 1 carton (32 ounces) reduced-sodium chicken broth
- Carbohydrate 4.55401066457331 g
- Cholesterol 32.885446825 mg
- Fat 1.96090004458171 g
- Fiber 1.27912985497027 g
- Protein 13.6255838090049 g
- Saturated Fat 0.376237290899801 g
- Serving Size 1 1 serving (112g)
- Sodium 62.4727964277756 mg
- Sugar 3.27488080960304 g
- Trans Fat 0.249205978450931 g
- Calories 92 calories
Directions 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 peel and juice; remove bay leaf. If desired, top each serving with parsley. Yield: 6 servings (2-1/2 quarts). Originally published as Mediterranean Chicken Orzo Soup in Healthy Cooking Annual Recipes Annual 2016, p33
