Chicken & Orzo Vegetable Soup

Prep 10 min

|

Cook 20 min

|

Ready in 30 min

Ingredients

  • 1 tsp (5 mL) olive oil
  • ½ cup (125 mL) chopped onion
  • 1   large carrot, peeled and chopped
  • 2   garlic cloves, pressed
  • 1 tsp (5 mL) dried oregano
  • 8 cups (2 L) chicken broth
  • 2 cups (500 mL) water
  • ¼ tsp (1 mL) black pepper
  • ¼ tsp (1 mL) salt
  • ⅔ cup (150 mL) uncooked orzo pasta
  • 3 cups (750 mL) diced cooked chicken
  • 2 cups (500 mL) chopped zucchini
  • ½ cup (125 mL) chopped roasted red pepper
  • 2 tbsp (30 mL) lemon juice
  • Optional toppings: crumbled feta cheese, chopped parsley

Directions

Yield:

  • 8  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 180, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 40 mg, Sodium 660 mg, Carbohydrate 15 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugar), Protein 19 g

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