Thursday, March 31, 2011

Recipe Entry: Chicken-Orzo Soup

We have sure have been having some rainy and cool days lately. Some good soup might be in order. Liz sent this recipe and says, "Another one my husband raves about. That always makes a recipe a winner in my book. I used dried herbs and it turned out just fine!"

Photo Credit:

Chicken-Orzo Soup
source: Cooking Light

(Yield: 4 servings)
1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1/2 cup uncooked orzo
2 teaspoons olive oil
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1 1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups fresh baby spinach
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo;
cook 10 minutes or until done. Drain.

2. While orzo cooks, heat a large saucepan over medium heat. Add oil
to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3
minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1
1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat;
cover and simmer 10 minutes or until vegetables are tender. Discard
herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1

Thanks Liz!

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