- 1/2 cup chopped onion
- 1 tablespoon butter
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
- 1/2 cup sliced carrot
- 1/2 cup chopped celery
- 1 cup cubed cooked chicken breast
- 1/2 cup uncooked orzo pasta
- 1/4 teaspoon pepper
- Minced fresh parsley
- In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley. Yield: 4 servings.
Originally published as Orzo Chicken Soup in Light & Tasty December/January 2004, p10
Reviews for Orzo Chicken Soup
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Reviewed Nov. 27, 2012
Loved it, light and tasty, and fast and easy, what else is there!
Reviewed Sep. 29, 2012
Wonderful recipe, definitely a keeper.
Reviewed Dec. 17, 2008
This is very good
Reviewed Sep. 14, 2008
This is great when you want homemade chicken soup, but you don't have a lot of time. It's very good! I always add some garlic powder and white pepper to the recipe. Occasionally, I add other herbs, such as thyme or sage.