Directions:
- Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Combine chicken and 3 quarts water in a stockpot; bring to a boil. Add the onion, chopped carrot, chopped celery, and peppercorns; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.
- Remove the chicken from broth, reserving broth; cool. Remove chicken from bones; cut meat into bite-size pieces. Strain chicken broth through a sieve over a bowl; discard solids. Add enough water to broth to measure 10 cups; pour broth mixture into stockpot. Add sliced carrot, diced celery, basil, oregano, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add chicken and orzo; cook 8 minutes or until pasta is done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.16 Kcal (729 kJ) | ||
| Calories from fat | 93.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 16% | |
|---|---|---|---|
| Cholesterol | 52.58mg | 18% | |
| Sodium | 342.11mg | 14% | |
| Potassium | 347.62mg | 7% | |
| Total Carbs | 8.19g | 3% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 11.59g | 23% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.1mg | 6% | |
| Calcium | 82.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 34.27 Kcal (143 kJ) | ||
| Calories from fat | 18.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 16% | |
|---|---|---|---|
| Cholesterol | 10.34mg | 18% | |
| Sodium | 67.31mg | 14% | |
| Potassium | 68.39mg | 7% | |
| Total Carbs | 1.61g | 3% | |
| Sugars | 0.67g | 14% | |
| Dietary Fiber | 0.47g | 10% | |
| Protein | 2.28g | 23% | |
| Vitamin C | 1.2mg | 10% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.2mg | 6% | |
| Calcium | 16.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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