The soup took, maybe, twenty minutes to make and might seem a little bland to healthy people, but was just the thing for we tender-tummied folk. I usually cook with low-sodium chicken broth, but since we were a bit dehydrated, I stuck with the regular, full sodium version. Both the broth and the chicken were organic, because that's just the way I roll.
Easy Chicken Orzo SoupYield: 4 generous bowlfuls
- 1 lb boneless skinless chicken breasts
- 4 cups chicken broth
- 2 tsp olive oil
- ½ chopped carrot
- ½ chopped red onion
- ½ frozen peas
- 2 cups water
- ½ cup orzo
- Half a lemon
- Dried parsley, as desired
- In large pot, bring chicken and broth to boiling. Then reduce heat and simmer uncovered about 15 minutes or until the chicken is cooked through. Remove from broth and seat aside to cool.
- Meanwhile, heat the oil in a skillet and cook carrots and onion until tender.
- When the chicken is cool enough to handle, dice into small cubes.
- Add vegetables, peas, chicken, orzo, and water back into the large pot and bring to a boil. Reduce to a simmer and cook for 10 minutes or until the orzo is tender.
- Stir in parsley and a generous squeeze of lemon. Serve.