Print
ShareThis
Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Chicken & Orzo Soup
Yield: Makes 2 servings
Ingredients:
Nonstick olive oil cooking spray
3
ounces boneless skinless chicken breast, cut into bite-size pieces
1
can (14-1/2 ounces) fat-free reduced-sodium chicken broth
1
cup water
2/3
cup shredded carrot
1/3
cup sliced green onion
1/4
cup uncooked orzo pasta
1
teaspoon grated fresh ginger
1/8
teaspoon ground turmeric
2
teaspoons lemon juice
Dash black pepper
Sliced green onions (optional)
Preparation:
1.
Spray medium saucepan with cooking spray. Heat over medium-high heat. Add chicken. Cook and stir 2 to 3 minutes or until cooked through. Remove from saucepan and set aside.
2.
In same saucepan, combine broth, water, carrot, green onion, orzo, ginger and turmeric. Bring to a boil. Reduce heat and simmer, covered, 8 to 10 minutes or until orzo is tender. Stir in chicken and lemon juice; cook until hot. Season to taste with pepper.
3.
Ladle into serving bowls. Sprinkle with additional green onions, if desired.
Nutritional Information:
| Serving Size: 1 bowl soup (1/2 of total recipe) without additional green onions | |
| Fiber | 2 g |
| Carbohydrate | 21 g |
| Cholesterol | 26 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 8 % |
| Calories | 176 |
| Protein | 18 g |
| Sodium | 182 mg |
Dietary Exchange:
| Meat | 1-1/2 |
| Vegetable | 1 |
| Starch | 1 |
This recipe appears in:
Soups
