Chicken and orzo soup
56
- Prep Time15 mins
- Total Time30 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
1 tbsp canola oil
1 small onion, chopped
1 227-g pkg sliced cremini mushrooms
4 skinless, boneless chicken thighs, cut into 1-in. pieces
1 yellow beet, peeled and halved, cut into thin rounds
1 large carrot, peeled and cut into thin rounds
1/2 tsp salt
1/2 cup orzo
1 900-mL carton sodium-reduced chicken broth
3 thyme sprigs
1/4 cup chopped parsley, (optional)
Instructions
HEAT oil in a large pot over medium. Add onion and mushrooms. Cook until mushrooms are softened, about 5 min.
ADD chicken, beet, carrot and salt to pot. Cook, stirring occasionally, for 5 min. Add orzo, broth and thyme. Increase heat to medium-high and bring to a boil. Simmer over medium-low until orzo and beet are tender, about 5 min.
REMOVE thyme sprigs, then ladle soup into bowls. Garnish with parsley and pepper before serving.
How to make an Easy Veggie Soup
Nutrition (per serving)
Calories 284, Protein 26g, Carbohydrates 26g, Fat 9g, Fibre 3g, Sodium 973mg.
Excellent source of vitamin A.