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Recipe: Chicken and Orzo Soup (Mayo Clinic)

Soups
CHICKEN AND ORZO SOUP

3 1/2 cups (28 fluid oz.) canned, nonfat, reduced-sodium chicken broth
5 cups water
8 oz. orzo, uncooked
4 oz. skinless, boneless chicken breast, cut into bite-size pieces
4 carrots, shredded
2 scallions, thinly sliced, including green portion
2 tbsp. coarsely chopped fresh cilantro
1 tbsp. grated fresh ginger
1/2 tsp. white wine vinegar

In a large saucepan over high heat, bring the broth and water to a boil. Add the orzo and cook just until tender, about 6 minutes.

Reduce heat to medium-low. Add the chicken, carrots, scallion, cilantro, ginger and vinegar. Cook, stirring occasionally, about 4 minutes, or until the chicken is opaque throughout and the vegetables are tender but still firm.

Makes 6 servings

Nutrition facts per serving: 193 calories, 12 g protein, 34 g carbo, 1 g total fat, 11 mg chol, 360 mg sodium.

Source: The Mayo Clinic Williams-Sonoma Cookbook by John Phillip Carroll
MsgID: 052904
Shared by: Betsy at Recipelink.com
Board: Healthy Cooking at Recipelink.com
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