Chicken Orzo Soup

By naqgal90

Ingredients

• 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

Details

Servings 1
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

1
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.

2
Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.

3
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.

4
Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.