Greek Chicken-Orzo Soup

Oxmoor House
4 servings (serving size: 1 cup)


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1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrot
1/4 cup chopped celery
2 bay leaves
3 cups fat-free, less-sodium chicken broth
2 cups water
1/2 cup uncooked orzo
3/4 pound chicken breast tenders, chopped
1 cup baby spinach leaves
1/4 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh oregano
2 tablespoons lemon juice
1/2 teaspoon black pepper
1/4 teaspoon salt


Prep: 15 Minutes
Cook: 25 Minutes
Stand: 2 Minutes

Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot, and celery. Sauté 6 to 8 minutes or until tender. Add bay leaves; sauté 1 minute.

Add chicken broth and water; bring to a boil. Stir in orzo; cook, uncovered, 8 minutes. Reduce heat, and stir in chicken. Simmer 5 to 6 minutes or until chicken is done. Stir in spinach; remove from heat. Let stand 2 to 3 minutes or until spinach wilts. Stir in parsley, oregano, lemon juice, pepper, and salt. Remove bay leaves. Serve immediately.

Note: You may need to add extra broth or water when reheating.

Created date

March 2010

Nutritional Information

Calories 278
Fat 5.2 g
Satfat 0.9 g
Protein 27.1 g
Carbohydrate 30.6 g
Cholesterol 49 mg
Iron 2.3 mg
Sodium 695 mg
Caloriesfromfat 17 %
Fiber 3.1 g
Calcium 62 mg