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Chicken & Orzo Soup


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



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).  


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

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