Mediterranean Chicken Orzo Soup

“My husband is Greek, so I’m always trying new Mediterranean recipes. This soup is his favourite dish that I make. Serve it with a little feta or Parmesan and a side of toast.” —Kristine Kosturos, Olympia, Washington.

Mediterranean Chicken Orzo SoupPhoto: Taste of Home
Servings Prep Time Cook Time
6servings (2-1/2 quarts) 20minutes 25minutes
Servings Prep Time
6servings (2-1/2 quarts) 20minutes
Cook Time
25minutes
Ingredients
Portions: servings (2-1/2 quarts)
Units:
Ingredients
Portions: servings (2-1/2 quarts)
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

Nutrition Facts
1-2/3 cups: 223 calories, 6g fat (1g saturated fat), 31mg cholesterol, 630mg sodium, 23g carbohydrate (2g sugars, 5g fibre), 17g protein.

Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.