chicken orzo soup

Made  times
Mother Ann 142

"A Pampered Chef recipe."
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4 servings yields 6 cups
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Chop onion using Food Chopper. Heat oil in (3-qt.) Saucepan over medium-high heat 1-3 minutes or until shimmering. Add onion, garlic pressed with Garlic Press and oregano; cook and stir 3 minutes. Add broth, water and black pepper. Bring to a boil. Stir in orzo; cook, stirring occasionally, 8 minutes or until orzo is tender.
  2. Meanwhile, dice chicken using Chef's Knife. Chop zucchini and red pepper with Food Chopper. Add chicken, zucchini and red pepper to broth. Return to a boil; cook 1 minute. Remove from heat; stir in lemon juice. Ladle soup into bowls; sprinkle with 2 tablespoons feta cheese and parsley, if desired. Serve with Baked Pita Chips, if desired.
  3. Yield: 6 cups, 4 servings of 1 1/2 cups
  4. Cook's Tips: Orzo is a tiny, rice-shaped pasta, which can be found in the pasta section of most grocery stores.
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