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Mediterranean Chicken Orzo Soup

Keyword: 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.