Vegetarian Chicken Orzo Soup Food

CHICKEN ORZO SOUP

Chicken Orzo Soup image

This quick chicken orzo soup has warm, comforting flavors from the perfect combination of broth, chicken and vegetables. The orzo makes it filling without weighing it down.

Provided by Pam Lolley

Categories Healthy Chicken Noodle Soup Recipes

Time 30m

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
4 medium carrots, thinly sliced
2 large celery stalks, thinly sliced
1 small yellow onion, chopped
2 cloves garlic, minced
8 cups reduced-sodium chicken broth
3 cups shredded cooked chicken breast
¾ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon ground pepper
1 cup whole-wheat orzo

Steps:

Heat oil in a Dutch oven or other large pot over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring often, until the vegetables are just soft, about 8 minutes. Stir in broth, chicken, salt, Italian seasoning and pepper; bring to a boil over high heat. Reduce heat to medium and gently boil, undisturbed, for 5 minutes. Stir in orzo and cook, undisturbed, until the orzo is tender, 8 to 10 minutes.

Nutrition Facts : Calories 454 calories, Carbohydrate 41 g, Cholesterol 89 mg, Fat 12 g, Fiber 9 g, Protein 43 g, SaturatedFat 2 g, Sodium 722 mg, Sugar 4 g

VEGETABLE ORZO SOUP

Vegetable Orzo Soup image

This hearty soup is a perfect way to straddle winter and spring. Beans, red potatoes and orzo fortify against the cold, while fresh and frozen vegetables hint at the warmer, sunnier days to come. -Simple & Delicious Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 medium sweet yellow pepper, chopped
1 medium onion, chopped
2 teaspoons olive oil
3 garlic cloves, minced
1 jar (24 ounces) garden-style spaghetti sauce
1 package (16 ounces) frozen Italian vegetables
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1/2 pound small red potatoes, quartered
1 cup water
1/3 cup uncooked orzo pasta
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme

Steps:

Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.

Nutrition Facts : Calories 254 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 841mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 8g fiber), Protein 8g protein.

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