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Greek Chicken-Orzo Soup

Prep time 15 mins
Cook time 25 mins
Stand time 2 mins
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Healthy Eating Collection