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.
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).
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
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