Chicken-Orzo Soup

Chicken-Orzo Soup Recipe
Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
Nothing says comfort like a bowl of hearty chicken soup. Pair with a sandwich for a simple, heart-warming dinner option.

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 224
Fat 4.7 g
Satfat 0.9 g
Monofat 2.3 g
Polyfat 0.7 g
Protein 22 g
Carbohydrate 22.6 g
Fiber 3 g
Cholesterol 47 mg
Iron 1.5 mg
Sodium 750 mg
Calcium 43 mg

Ingredients

1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1/2 cup uncooked orzo
2 teaspoons olive oil
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1 1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups fresh baby spinach
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.

2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

Note:

Jackie Mills,

October 2009
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