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Chicken Vegetable Soup with Orzo Recipe

Chicken Vegetable Soup with Orzo Recipe

4 servings



12 ounces boneless, skinless chicken breast, cubed

1/2 cup each: sliced onion, carrots, celery, mushrooms, zucchini

3 cloves garlic, minced

1/2 teaspoon each: dried thyme and oregano leaves

2 cans reduced-sodium fat-free chicken broth

1/2 cup uncooked orzo

6 medium leaves escarole, sliced or coarsely chopped

Salt and pepper, to taste

2 tablespoons grated Romano cheese


Saute chicken in lightly greased saucepan until no longer pink in the center, about 8 minutes, remove from saucepan. Add onion, carrots, celery, mushrooms, zucchini, garlic and herbs to saucepan, saute until onion is tender, about 5 minutes. Return chicken to saucepan, add chicken broth and heat to boiling. Stir in orzo, peas, and escarole, reduce heat and simmer, uncovered, until orzo is al dente, about 7 minutes. Season to taste with salt and pepper. Sprinkle with cheese.

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