Chicken Orzo Soup

 

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

• 1 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.
• 2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.
• 3 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.
• 4 Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.