Close Replace Title
Replace Message Here.
Shows you're invited to or hosting.

Looking for a specific Show?

Please Sign In  or  Create an Account  to see all the Shows you're invited to or hosting!

Close  
Close EMAIL RECIPE
Separate multiple addresses with a semicolon (;)
 
Follow Me on Pinterest
Print

Chicken & Orzo Soup

Ingredients

1 tsp (5 mL) olive oil
1/2 cup (125 mL) chopped onion
2   garlic cloves, pressed
1 tsp (5 mL) dried oregano
4 cups (1 L) chicken broth
1 cup (250 mL) water
1/4 tsp (1 mL) black pepper
1/3 cup (75 mL) uncooked orzo pasta
1 1/2 cups (375 mL) diced cooked chicken
1 cup (250 mL) chopped zucchini
1/3 cup (75 mL) chopped roasted red pepper
1 tbsp (15 mL0 lemon juice
 Crumbled feta and snipped parsley (optional

Directions

1

Heat oil in Rockcrok® (2-qt./1.9-L) Casserole over medium heat 1-3 minutes or until shimmering. Add onion, pressed garlic and oregano; cook and stir 3 minutes. Add broth, water and black pepper; bring to a boil over medium-high heat. Stir in orzo; cook, stirring occasionally, 8 minutes or until orzo is tender. 

2

Add chicken, zucchini and red pepper to Casserole. Return to a boil; cook 1 minute. Remove from heat; stir in lemon juice. Ladle soup into bowls; sprinkle with feta cheese and parsley (optional).  

Yield:

  ,
4-5 servings of 6 cups/1.5 L 

Nutrients per serving:

U.S Nutrients per serving (11/2 cups/375 mL): Calories 190, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 45 mg, Carbohydrate 17 g, Protein 17 g, Sodium 990 mg, Fiber 1 g
 

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips: No information is currently available.

Close Alert

Product is not available.

Ok
Your Session Has Timed Out



Sorry, your session has timed out due to inactivity. If you were not signed in, any items in your cart have been removed. Click OK to keep shopping with this Consultant!

Ok
Close Alert

Recipe is not available.

Ok
Close Replace Title

Replace Message Here.

Ok