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.
Featured In: 56 Flavor-Packed Healthy Soups
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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