Low-Calorie Orzo Chicken Soup

Fall is in the air and I'm suddenly craving soup. But nothing too heavy. I'll take it nice and light, please. This is a great soup that reminds me of Chicken Noodle Soup, but with cute dainty rice like noodles. My kids gave it two thumbs up and especially liked the veggies. (I took a double take when they said that.)

Orzo Chicken Soup
4 SERVINGS 
PREP: 15 minutes           COOK: 25 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 32 ounces organic chicken broth, divided
• 1/2 cup uncooked orzo
• 2 teaspoons olive oil
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 1/2 medium onion, chopped
• 2 cups chicken, shredded
• 1 1/4 cups water
• 3 fresh parsley sprigs 
• 1 teaspoon thyme 
• 1/2 fresh lemon, squeezed
• dash sea salt
• dash fresh ground pepper

DIRECTIONS

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1. In a medium saucepan, bring 1 3/4 cups of chicken broth to a boil. Add orzo. Cook for about 10 minutes, or until chicken broth is absorbed.
2. While that is cooking, heat up a large pan on medium heat. Add the olive oil and swirl to coat. Add the carrots, celery, onion, chicken, the remaining chicken broth (approximately 2 1/4 cups), water, parsley, and thyme. Bring to a boil then reduce to a simmer and cook for 10 minutes, or until the vegetables are tender.  
3. Remove parsley sprigs.
4. Add orzo, lemon, salt and pepper. Simmer one minute.  

NUTRITION FACTS

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    1 serving (approximately 1 cup)    257 calories   6.2g fat   20.1g carbs    27.9g protein    3.4g sugar   

For a variation in this recipe, feel free to add spinach at the end with the lemon, salt and pepper.

*Simple Tip

I love buying whole, cooked rotisserie chickens from our local grocery store. I debone it when I get home and throw it right into the freezer. It makes for quick and easy meals when I need them. 

Recipe adapted from Taste of Home.