Mediterranean Chicken Orzo Soup

Name: Mediterranean Chicken Orzo Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings (2-1/2 quarts).
Cuisine: Mediterranean
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 zest; 1 tablespoon lemon juice; Minced fresh parsley, optional

TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD: 6 servings (2-1/2 quarts).

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.

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 zest
1 tablespoon lemon juice
Minced fresh parsley, optional

Directions

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 zest and juice; remove bay leaf. If desired, top each serving with parsley.

Nutrition 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.