Lemon Chicken Orzo Soup
Try this light and lemony homemade chicken soup for dinner tonight.
4 cups water
1 teaspoon salt
1 cup uncooked orzo pasta
8 ounces boneless skinless chicken breasts, cut into bite-sized pieces
1 medium (3/4 cup) carrot, chopped
1 small (3/4 cup) onion, chopped
2 ribs (3/4 cup) celery, chopped
1 teaspoon chopped fresh thyme leaves
32 ounces (4 cups) chicken broth
Thinly sliced lemon slices, if desired
Chopped parsley, if desired
Place 1 Sauté Express® square, water and salt in large saucepan; bring to a boil. Add orzo; cook 9-11 minutes or until orzo is softened but slightly firm. Drain; set aside.
Melt 1 Sauté Express® square in same saucepan over medium-high heat just until bubbles begin to form. Add chicken; cook, stirring occasionally, until chicken is no longer pink.
Melt remaining Sauté Express® square in same saucepan. Add carrot, onion, celery and thyme. Cook, stirring occasionally, 3-5 minutes or until vegetables are just beginning to soften. Add chicken broth; cook until mixture comes to a boil. Continue cooking until vegetables are tender.
Place 1/3 cup cooked orzo into bottom of each soup bowl. Ladle soup over orzo. Top each bowl with lemon slice and chopped parsley, if desired.
The cooked orzo is added just before serving. If added to the soup earlier, it will absorb too much of the broth and become mushy.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #16201©2014Land O'Lakes, Inc.