Chicken Orzo Soup Recipes

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ORZO CHICKEN SOUP



Orzo Chicken Soup image

For a different twist on noodle soup, Betty Rench adds orzo, small rice-like grains of pasta. "It cooks up nicely with tender chunks of chicken," she writes from Eaton, Indiana.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup chopped onion
1 tablespoon butter
3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed cooked chicken breast
1/2 cup uncooked orzo pasta
1/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley.

Nutrition Facts : Calories 225 calories, Fat 5g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 890mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein.

MEDITERRANEAN CHICKEN ORZO SOUP



Mediterranean Chicken Orzo Soup image

My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. -Kristine Kosturos, Olympia, Washington.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

2 tablespoons olive oil, divided
3/4 pound boneless skinless chicken breasts, cubed
2 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup white wine or additional reduced-sodium chicken broth
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon minced fresh rosemary
1 bay leaf
1 cup uncooked whole wheat orzo pasta
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Minced fresh parsley, optional

Steps:

  • In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 630mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

CHICKEN ORZO SOUP



Chicken Orzo Soup image

This quick chicken orzo soup has warm, comforting flavors from the perfect combination of broth, chicken and vegetables. The orzo makes it filling without weighing it down.

Provided by Pam Lolley

Categories     Healthy Chicken Noodle Soup Recipes

Time 30m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
4 medium carrots, thinly sliced
2 large celery stalks, thinly sliced
1 small yellow onion, chopped
2 cloves garlic, minced
8 cups reduced-sodium chicken broth
3 cups shredded cooked chicken breast
¾ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon ground pepper
1 cup whole-wheat orzo

Steps:

  • Heat oil in a Dutch oven or other large pot over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring often, until the vegetables are just soft, about 8 minutes. Stir in broth, chicken, salt, Italian seasoning and pepper; bring to a boil over high heat. Reduce heat to medium and gently boil, undisturbed, for 5 minutes. Stir in orzo and cook, undisturbed, until the orzo is tender, 8 to 10 minutes.

Nutrition Facts : Calories 454 calories, Carbohydrate 41 g, Cholesterol 89 mg, Fat 12 g, Fiber 9 g, Protein 43 g, SaturatedFat 2 g, Sodium 722 mg, Sugar 4 g

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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