Chicken and Orzo Soup
Say goodbye to ho-hum chicken soup with this delicious Greek-style version.
- 1/2 cup chopped onion
- 1 teaspoon olive oil
- 2 garlic cloves, pressed
- 1 teaspoon dried oregano
- 1 carton (32 ounces) chicken broth
- 1 cup water
- 1/4 teaspoon coarsely ground black pepper
- 1/3 cup uncooked orzo pasta
- 1 1/2 cups diced cooked chicken
- 1 cup chopped zucchini
- 1/3 cup chopped roasted red pepper
- 1 tablespoon lemon juice
- Feta cheese and snipped parsley (optional)
Chop onion using Food Chopper. Heat oil in (3-qt.) Saucepan over medium-high heat 1-3 minutes or until shimmering. Add onion, garlic pressed with Garlic Press and oregano; cook and stir 3 minutes. Add broth, water and black pepper. Bring to a boil. Stir in orzo; cook, stirring occasionally, 8 minutes or until orzo is tender.
Meanwhile, dice chicken using Chef's Knife. Chop zucchini and red pepper with Food Chopper. Add chicken, zucchini and red pepper to broth. Return to a boil; cook 1 minute. Remove from heat; stir in lemon juice. Ladle soup into bowls; sprinkle with 2 tablespoons feta cheese and parsley, if desired. Serve with Baked Pita Chips, if desired.
- 6 cups
4 servings of 1 1/2 cups
Nutrients per serving:
Calories 190, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 45 mg, Carbohydrate 18 g, Protein 17 g, Sodium 980 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 2 low-fat meat (1 carb)
Orzo is a tiny, rice-shaped pasta, which can be found in the pasta section of most grocery stores.