Chicken Orzo Soup

A simple chicken soup that's sure to cure what ails you. Chicken thighs make it especially affordable, and it couldn't be easier to put together.

Prep Time; 30 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Directions

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

• 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.

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

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• 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.