Chicken Orzo Soup

• servings: 4 servings
• total time: 30 minutes

Ingredients

2 tablespoons extra-virgin olive oil

4 medium carrots, thinly sliced

2 large celery stalks, thinly sliced

1 small yellow onion, chopped

2 cloves garlic, minced

8 cups reduced-sodium chicken broth

3 cups shredded cooked chicken breast

¾ teaspoon salt

½ teaspoon Italian seasoning

¼ teaspoon ground pepper

1 cup whole-wheat orzo

Directions

Heat oil in a Dutch oven or other large pot over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring often, until the vegetables are just soft, about 8 minutes. Stir in broth, chicken, salt, Italian seasoning and pepper; bring to a boil over high heat. Reduce heat to medium and gently boil, undisturbed, for 5 minutes. Stir in orzo and cook, undisturbed, until the orzo is tender, 8 to 10 minutes. Recipe developed by Pam Lolley

Nutrition

• Calories: 454 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 89 mg
• Sodium: 722 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 9 g
• Total Sugars: 4 g
• Protein: 43 g