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.
| 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
- 2 tbsp olive oil divided
- 3/4 lb boneless skinless chicken breast halves cubed
- 2 celery rib chopped
- 2 medium carrots chopped
- 1 small onion chopped
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp pepper
- 1/4 cup white wine or additional reduced-sodium chicken broth
- 1 carton reduced-sodium chicken broth (32 oz)
- 1 tsp minced fresh rosemary
- 1 bay leaf
- 1 cup uncooked whole wheat orzo
- 1 tsp grated lemon zest
- 1 tbsp lemon juice
- minced fresh parsley optional
Portions: servings (2-1/2 quarts)
Units:
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Ingredients
Portions: servings (2-1/2 quarts)
Units:
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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.
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.
