Chicken & Orzo Soup the Editors of Publications International, Ltd.
Chicken & Orzo Soup
Makes 2 servings
|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|
|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)|
- 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.
- 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.
- Ladle into serving bowls. Sprinkle with additional green onions, if desired.
|Serving Size:||1 bowl soup (1/2 of total recipe) without additional green onions|
|Calories from Fat||8 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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