Chicken & Orzo Vegetable Soup

Name: Chicken & Orzo Vegetable Soup
Yield: 8 servings
Ingredients: 1 tsp (5 mL) olive oil; ½ cup (125 mL) chopped onion; 1 large carrot, peeled and chopped; 2 garlic cloves, pressed; 1 tsp (5 mL) dried oregano; 8 cups (2 L) chicken broth; 2 cups (500 mL) water; ¼ tsp (1 mL) black pepper; ¼ tsp (1 mL) salt; &frac23; cup (150 mL) uncooked orzo pasta; 3 cups (750 mL) diced cooked chicken; 2 cups (500 mL) chopped zucchini; ½ cup (125 mL) chopped roasted red pepper; 2 tbsp (30 mL) lemon juice; Optional toppings: crumbled feta cheese, chopped parsley

Prep 10 min

Cook 20 min

Ready in 30 min

Ingredients

1 tsp (5 mL) olive oil
½ cup (125 mL) chopped onion
1 large carrot, peeled and chopped
2 garlic cloves, pressed
1 tsp (5 mL) dried oregano
8 cups (2 L) chicken broth
2 cups (500 mL) water
¼ tsp (1 mL) black pepper
¼ tsp (1 mL) salt
⅔ cup (150 mL) uncooked orzo pasta
3 cups (750 mL) diced cooked chicken
2 cups (500 mL) chopped zucchini
½ cup (125 mL) chopped roasted red pepper
2 tbsp (30 mL) lemon juice
Optional toppings: crumbled feta cheese, chopped parsley

Directions

Heat the oil in the 8-qt. (7.6-L) Nonstick Stock Pot over medium heat. Add the onion, carrot, garlic and oregano; cook and stir for 3 minutes.
Add the broth, water, black pepper, and salt. Bring to a boil over medium-high heat then stir in the orzo and cook for 8-10 minutes, or until the orzo is tender.
Add the chicken, zucchini and red pepper and return to a boil. Cook for 1 minute then remove the pot from the heat. Stir in the lemon juice and serve immediately with feta cheese and parsley, if you'd like.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 180, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 40 mg, Sodium 660 mg, Carbohydrate 15 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugar), Protein 19 g