Vegetarian Chicken Orzo Soup Recipes

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VEGETARIAN CHICKEN ORZO SOUP



Vegetarian Chicken Orzo Soup image

Whether it's cold or warm weather, this soup will hit the spot.

Provided by calead910

Categories     Everyday Cooking     Vegetarian     Soups and Stews     Soup

Time 2h10m

Yield 8

Number Of Ingredients 13

8 cups vegetable broth (such as Emeril's®)
1 ½ cups water
1 medium yellow onion, chopped
1 turnip, peeled and cubed
1 parsnip, cubed
2 medium carrots, cubed
2 stalks celery with leaves, chopped
2 sprigs fresh parsley, chopped
2 sprigs fresh dill, chopped
1 (12 ounce) package artificial chicken pieces (such as Quorn™)
1 ½ pounds escarole, chopped
1 ⅓ cups uncooked orzo pasta
salt and ground black pepper to taste

Steps:

  • Cook 2 cups of broth over medium heat and add onions. Cook for 4 to 5 minutes. Add the rest of the broth and water, followed by onion, turnip, parsnip, carrots, celery, parsley, and dill. Cook over medium heat for 1 hour.
  • Stir in the vegetarian chicken pieces and continue to cook until heated through and vegetables are tender, about 30 minutes more. Stir in escarole and orzo; cook for 15 minutes more.
  • Remove vegetarian chicken, cut into chunks, and add back to the pot. Season with salt and pepper before serving.

Nutrition Facts : Calories 231 calories, Carbohydrate 41.2 g, Fat 2.3 g, Fiber 7.5 g, Protein 13.3 g, SaturatedFat 0.5 g, Sodium 690.3 mg, Sugar 7.2 g

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.

VEGETARIAN AVGOLEMONO SOUP



Vegetarian Avgolemono Soup image

This is a wonderful recipe for a hearty, yet refreshing, lemon orzo soup. Comes together quickly and makes for a very flavorful dinner! We eat it by itself with some crackers but it would be lovely to accompany a Greek leg of lamb.

Provided by IEatWhatILike

Categories     World Cuisine Recipes     European     Greek

Time 1h40m

Yield 8

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
4 large carrots, chopped
5 stalks celery, chopped
1 large onion, chopped
8 cups water
1 cup orzo
3 large eggs
2 medium lemons, juiced
salt and ground black pepper to taste

Steps:

  • Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
  • Add water and bring to a boil. Cook for at least 1 hour, or longer for a more flavorful broth.
  • Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
  • Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, whip eggs in a bowl. Add lemon juice. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
  • Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 27.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 80.9 mg, Sugar 4.1 g

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