Mediterranean Chicken Orzo Soup Recipe

Mediterranean Chicken Orzo Soup Recipe
Mediterranean Chicken Orzo Soup Recipe photo by Taste of Home
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Mediterranean Chicken Orzo Soup Recipe

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My husband is Greek, so I'm always trying new Mediterranean recipes. This 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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 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 peel
  • 1 tablespoon lemon juice
  • Minced fresh parsley, optional

Directions

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 peel and juice; remove bay leaf. If desired, top each serving with parsley. Yield: 6 servings (2-1/2 quarts).
Originally published as Mediterranean Chicken Orzo Soup in Healthy Cooking Annual Recipes Annual 2016, p33

Nutritional Facts

1-2/3 cups: 223 calories, 6g fat (1g saturated fat), 31mg cholesterol, 630mg sodium, 23g carbohydrate (2g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

  • 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 peel
  • 1 tablespoon lemon juice
  • Minced fresh parsley, optional
  1. 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.
  2. 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.
  3. 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 peel and juice; remove bay leaf. If desired, top each serving with parsley. Yield: 6 servings (2-1/2 quarts).
Originally published as Mediterranean Chicken Orzo Soup in Healthy Cooking Annual Recipes Annual 2016, p33

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