Spring Vegetable Soup with Orzo & Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 cup Soup, chicken broth, canned, less/reduced sodium 8 oz Orzo, Barilla, uncooked 1 serving carrots, 1 cup sliced or diced (by DEBBY777) 16 oz Fresh Asparagas (by SCUD_1373) 1.5 cup Peas, frozen .5 cup, chopped Scallions, raw 1 tbsp Dill weed, dried 2 tbsp Lemon juice .5 tsp Salt 1 dash Pepper, black 6 oz Tyson boneless, skinless chicken breast
Dice carrots, cut asparagus on angle into bit size pieces, cut the chicken breast into bite sized pieces or use left over chicken or a can of chicken meat. Boil the broth, orzo and carrots for 7 minutes. Add the rest of the vegetables and boil till vegetables are tender--about 3 minutes. Remove from heat and stir in scallions, dill, lemon juice, salt and pepper to taste.
Serving Size: Makes 8-10 1cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SABBATO.
Serving Size: Makes 8-10 1cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SABBATO.
Nutritional Info Amount Per Serving
- Calories: 185.1
- Total Fat: 1.5 g
- Cholesterol: 12.2 mg
- Sodium: 739.7 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 2.4 g
- Protein: 12.8 g
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