 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
For a different twist on noodle soup, Betty Rench adds orzo, small rice-like grains of pasta. It cooks up nicely with tender chunks of chicken, she writes from Eaton, Indiana. Ingredients:
1/2 cup chopped onion |
1 tablespoon butter |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided |
1/2 cup sliced carrot |
1/2 cup chopped celery |
1 cup cubed cooked chicken breast |
1/2 cup uncooked orzo pasta |
1/4 teaspoon pepper |
minced fresh parsley |
Directions:
1. In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley. Yield: 4 servings.
|
|