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Chicken Orzo Soup

 6 Ratings
5 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

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.

Deborah Harroun Recipe by Deborah Harroun
October 31, 2012

Ingredients

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

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Directions

  • 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.

Expert Tips

This soup does not have a lot of broth; more chicken broth or water can be added, if desired.

The soup will get thicker as it sits and as the orzo absorbs more of the broth, so it’s best to serve immediately. If reheating leftovers, add more liquid.

Nutrition Information

No nutrition information available for this recipe.

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