Springtime Chicken Soup with Orzo
Warm up on cool evenings with a light and colourful soup that’s bursting with fresh veggies.
Serves: 4
Calories: 260kcal
Ingredients
- 3/4 cup Italpasta Tradizionale Orzo
- 1 tbsp extra virgin olive oil
- 1 shallot (or 1/4 / 60 ml onion) finely chopped
- 1 cup carrots thinly sliced
- 1 cup celery thinly sliced
- 1 tbsp fresh thyme (or 1/2 tsp / 2 ml dried thyme) finely chopped
- 1/2 tsp salt
- 6 cup chicken broth (sodium-reduced)
- 2 cup cooked chicken chopped
- 12 asparagus spears (or 1 1/4 cups / 300 ml frozen asparagus) chopped
- 1/2 cup fresh or frozen peas
- 1/4 cup fresh parsley, basil and/or tarragon finely chopped
Instructions
- Heat oil in large saucepan set over medium heat; cook shallot, carrots, celery, thyme and salt for about 5 minutes or until softened but not browned. Add broth; bring to boil.
- Add chicken, asparagus, peas and orzo; cook for about 6 minutes or until orzo is tender. Stir in fresh herbs just before serving.
Nutritional Analysis
Calories: 260kcal | Carbohydrates: 23g | Protein: 30g | Fat: 5g | Cholesterol: 50mg | Sodium: 1220mg | Fiber: 4g | Sugar: 6g