Chicken Vegetable And Orzo Soup Food

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CHICKEN VEGETABLE SOUP WITH ORZO



Chicken Vegetable Soup with Orzo image

This Chicken Vegetable Soup with Orzo tastes like you spent hours making it in the kitchen. In fact, the prep time is only 25 minutes. Pretty good, huh?

Provided by My Food and Family

Categories     Chicken

Time 40m

Yield 10 servings, about 1 cup each

Number Of Ingredients 11

1/4 cup KRAFT Zesty Italian Dressing
4 cloves garlic, minced
2 qt. (8 cups) fat-free reduced-sodium chicken broth
1 lb. boneless skinless chicken breasts
2 carrots, peeled, sliced
2 stalks celery, chopped
2 bay leaves
1/2 cup orzo pasta, uncooked
1 cup frozen peas
1/4 cup chopped fresh parsley
1/2 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat dressing in Dutch oven or stockpot on medium heat. Add garlic; cook and stir 2 min. Add next 5 ingredients. Bring to boil; simmer on medium-low heat 5 min.
  • Add pasta and peas; simmer 15 min. or until pasta is tender and chicken is done (165°F). Remove and discard bay leaves. Remove chicken; cut into bite-size pieces. Return to soup along with the parsley; stir. Cook 1 min.
  • Serve topped with cheese.

Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

CHICKEN, VEGETABLE AND ORZO SOUP



Chicken, Vegetable and Orzo Soup image

Lemon and dill give this soup a fresh, bright note. It's a simple yet flavourful way to use up leftover cooked chicken.

Categories     Dinner,Lunch

Time 30m

Yield 8 servings

Number Of Ingredients 9

8 cup(s) Reduced-sodium chicken broth
1.5 pinch Black pepper freshly ground (or more to taste)
1 tsp(s) Table salt or more to taste
4 medium Uncooked carrot(s) thinly sliced into rounds
1 medium Uncooked fennel bulb(s) thinly sliced and then chopped (or to taste)
1 cup(s) Uncooked orzo
2 cup(s), chopped Cooked skinless boneless chicken breast(s)
0.25 cup(s) Fresh lemon juice
3 tbsp(s) Fresh dill fresh ,chopped, divided (or more to taste)

Steps:

  • In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.
  • Add carrots, fennel and orzo; bring to a boil.
  • Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes.
  • Stir in chicken; cook until heated through.
  • Remove pot from heat; stir in lemon juice and dill.
  • Yields about 1 1/4 cups per serving.

Nutrition Facts : Calories 130 kcal

VEGETABLE ORZO SOUP



Vegetable Orzo Soup image

This hearty soup is a perfect way to straddle winter and spring. Beans, red potatoes and orzo fortify against the cold, while fresh and frozen vegetables hint at the warmer, sunnier days to come. -Simple & Delicious Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

1 medium sweet yellow pepper, chopped
1 medium onion, chopped
2 teaspoons olive oil
3 garlic cloves, minced
1 jar (24 ounces) garden-style spaghetti sauce
1 package (16 ounces) frozen Italian vegetables
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1/2 pound small red potatoes, quartered
1 cup water
1/3 cup uncooked orzo pasta
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme

Steps:

  • Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.

Nutrition Facts : Calories 254 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 841mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 8g fiber), Protein 8g protein.

CHICKEN ORZO SOUP



Chicken Orzo Soup image

When you're short on time, our easy-to-make flavorful soup combines boneless chicken breasts with orzo and fresh vegetables for a light and fresh meal in just 30 minutes.

Provided by Deborah Harroun

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1/2 cup sliced carrots
1/2 cup chopped celery
3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz)
2 cups water
1/4 cup chopped fresh parsley
Salt and pepper to taste

Steps:

  • In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.
  • Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.
  • Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 4 g, TransFat 0 g

CHICKEN, VEGETABLE, AND ORZO SOUP



Chicken, Vegetable, and Orzo Soup image

Very easy and very tasty! Ready in minutes if you let your food processor do all the chopping. From: The Big Book of Chicken by Maryana Vollstedt

Provided by Chicagoland Chef du

Categories     Clear Soup

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

2 carrots, peeled and cut up
2 celery, stalks cut up
1/2 yellow onion, cut up
1 garlic clove
8 cups chicken stock, reduced sodium
2 chicken breast halves, about 1 #, boned and skinned, cut into bite-sized pieces
1/3 cup orzo, uncooked
3/4 teaspoon salt
1/2 teaspoon dried thyme
pepper, to taste
1/4 cup parsley, fresh and chopped

Steps:

  • In a food processor: add carrots, celery, onion and garlic. Chop coursely.
  • In a large soup pot over high heat; bring the stock to a boil.
  • Add the vegetables, chicken, orzo and seasonings.
  • Reduce heat to medium-low and simmer, covered until the chicken and vegetables are tender, about 15 -20 minutes.
  • Stir in parsley and serve.

INSTANT POT LEMON CHICKEN ORZO SOUP



Instant Pot Lemon Chicken Orzo Soup image

Make and share this Instant Pot Lemon Chicken Orzo Soup recipe from Food.com.

Provided by Sageca

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon grapeseed oil
1 lb chicken, cut into bite-sized pieces
3 garlic cloves, minced
1 medium onion, diced
2 cups carrots, peeled and diced
2 stalks celery, diced
8 cups chicken broth
1 bay leaf
1 cup uncooked orzo pasta
1 sprig rosemary
1 lemon, juice of
1/2 teaspoon salt and pepper
1/2 cup frozen spinach
1/2 cup heavy cream
1/4 cup parmesan cheese

Steps:

  • 1. Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and sauté for 2 minutes.
  • 2. Add chicken and mix with the onions. Spread them in the pot and let them sauté for 3 minutes.
  • 3. Add carrots, celery, orzo, salt, pepper and broth. Stir well. Press Cancel and close the lid with vent in sealing position.
  • 4. Set the instant pot on Pressure cook mode at high pressure for 6 minutes.
  • 5. When the instant pot beeps, quick release the pressure manually. Open lid and stir the soup. Remove bay leaf and rosemary sprig.
  • 6. Stir in spinach lemon juice until spinach is mixed in the soup. Press Sauté and let the soup come to a quick boil in about a minute; stir in the cream.
  • 7. Soup is ready to be served. Offer shredded Parmesan when serving this creamy lemony soup.
  • Notes.
  • If you are making this soup ahead; DO NOT add cream; do this only after you have reheated your soup and are ready to serve it.
  • Cooking time does not include the time needs to reheat and cool down the Instant Pot.

Nutrition Facts : Calories 459.6, Fat 24.7, SaturatedFat 9.4, Cholesterol 87.5, Sodium 1172.2, Carbohydrate 30.7, Fiber 3, Sugar 5.1, Protein 27.6

MEDITERRANEAN CHICKEN ORZO SOUP



Mediterranean Chicken Orzo Soup image

My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. -Kristine Kosturos, Olympia, Washington.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

2 tablespoons olive oil, divided
3/4 pound boneless skinless chicken breasts, cubed
2 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup white wine or additional reduced-sodium chicken broth
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon minced fresh rosemary
1 bay leaf
1 cup uncooked whole wheat orzo pasta
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Minced fresh parsley, optional

Steps:

  • 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.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 630mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

VEGETARIAN CHICKEN ORZO SOUP



Vegetarian Chicken Orzo Soup image

Whether it's cold or warm weather, this soup will hit the spot.

Provided by calead910

Categories     Everyday Cooking     Vegetarian     Soups and Stews     Soup

Time 2h10m

Yield 8

Number Of Ingredients 13

8 cups vegetable broth (such as Emeril's®)
1 ½ cups water
1 medium yellow onion, chopped
1 turnip, peeled and cubed
1 parsnip, cubed
2 medium carrots, cubed
2 stalks celery with leaves, chopped
2 sprigs fresh parsley, chopped
2 sprigs fresh dill, chopped
1 (12 ounce) package artificial chicken pieces (such as Quorn™)
1 ½ pounds escarole, chopped
1 ⅓ cups uncooked orzo pasta
salt and ground black pepper to taste

Steps:

  • Cook 2 cups of broth over medium heat and add onions. Cook for 4 to 5 minutes. Add the rest of the broth and water, followed by onion, turnip, parsnip, carrots, celery, parsley, and dill. Cook over medium heat for 1 hour.
  • Stir in the vegetarian chicken pieces and continue to cook until heated through and vegetables are tender, about 30 minutes more. Stir in escarole and orzo; cook for 15 minutes more.
  • Remove vegetarian chicken, cut into chunks, and add back to the pot. Season with salt and pepper before serving.

Nutrition Facts : Calories 231 calories, Carbohydrate 41.2 g, Fat 2.3 g, Fiber 7.5 g, Protein 13.3 g, SaturatedFat 0.5 g, Sodium 690.3 mg, Sugar 7.2 g

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