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Chicken & Orzo Soup (Pampered Chef)
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| Prep & cook time: 25 minutes | |
| 1/2 cup | chopped onion |
| 1 tsp | olive oil |
| 2 | garlic cloves, pressed |
| 1 tsp | dried oregano |
| 32 ounces | chicken broth |
| 1 cup | water |
| 1/4 tsp | coarsely ground black pepper |
| 1/3 cup | uncooked orzo |
| 1.5 cups | diced cooked chicken |
| 1 cup | chopped zucchini |
| 1/3 cup | chopped roasted red pepper |
| 1 Tbsp | lemon juice |
Feta cheese and snipped parsley (optional)
1. Chop onion. Heat oil in medium saucepan over medium-high heat until hot. Add onion, garlic pressed and oregano; cook and stir 3 minutes. Add broth, water and black pepper. Bring to a boil. Stir in orzo; cook, stirring occasionally, 8 minutes or until orzo is tender.
2. Meanwhile, dice chicken. Chop zucchini and red pepper. Add chicken, zucchini and red pepper to broth. Return to a boil; cook 1 minute. Remove from heat; stir in lemon juice. Ladle soup into bowls; sprinkle with 2 Tbsp feta cheese and parsley, if desired. Serve with baked pita chips.
Yields: 4 servings (6 cups)
Per serving (1.5 cups):
190 calories
Total fat 5 g
Fiber 1 gram
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