Mediterranean Chicken Orzo Soup
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
Instructions
- 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 zest and juice; remove bay leaf. If desired, top each serving with parsley.
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