Vegetarian Chicken Orzo Soup Recipes

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CHICKEN, VEGETABLE, AND ORZO SOUP



Chicken, Vegetable, and Orzo Soup image

Very easy and very tasty! Ready in minutes if you let your food processor do all the chopping. From: The Big Book of Chicken by Maryana Vollstedt

Provided by Chicagoland Chef du

Categories     Clear Soup

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

2 carrots, peeled and cut up
2 celery, stalks cut up
1/2 yellow onion, cut up
1 garlic clove
8 cups chicken stock, reduced sodium
2 chicken breast halves, about 1 #, boned and skinned, cut into bite-sized pieces
1/3 cup orzo, uncooked
3/4 teaspoon salt
1/2 teaspoon dried thyme
pepper, to taste
1/4 cup parsley, fresh and chopped

Steps:

  • In a food processor: add carrots, celery, onion and garlic. Chop coursely.
  • In a large soup pot over high heat; bring the stock to a boil.
  • Add the vegetables, chicken, orzo and seasonings.
  • Reduce heat to medium-low and simmer, covered until the chicken and vegetables are tender, about 15 -20 minutes.
  • Stir in parsley and serve.

CHICKEN ORZO SOUP



Chicken Orzo Soup image

When you're short on time, our easy-to-make flavorful soup combines boneless chicken breasts with orzo and fresh vegetables for a light and fresh meal in just 30 minutes.

Provided by Deborah Harroun

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1/2 cup sliced carrots
1/2 cup chopped celery
3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz)
2 cups water
1/4 cup chopped fresh parsley
Salt and pepper to taste

Steps:

  • In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.
  • Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.
  • Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 4 g, TransFat 0 g

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