Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Skip the noodles and try orzo in your chicken soup. The rice-shaped pasta joins a host of veggies in this low-calorie recipe.

Recipe by Cooking Light March 1998

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Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Combine chicken and 3 quarts water in a stockpot; bring to a boil. Add the onion, chopped carrot, chopped celery, and peppercorns; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.

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  • Remove the chicken from broth, reserving broth; cool. Remove chicken from bones; cut meat into bite-size pieces. Strain chicken broth through a sieve over a bowl; discard solids. Add enough water to broth to measure 10 cups; pour broth mixture into stockpot. Add sliced carrot, diced celery, basil, oregano, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add chicken and orzo; cook 8 minutes or until pasta is done.

Nutrition Facts

151 calories; calories from fat 24%; fat 4.1g; saturated fat 1.1g; mono fat 1.4g; poly fat 1g; protein 16.9g; carbohydrates 10.7g; fiber 1.2g; cholesterol 47mg; iron 1.3mg; sodium 286mg; calcium 24mg.
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