This is a Pampered Chef recipe. I have most of the stuff that Pampered Chef sells so making this soup shouldn't be difficult. I haven't added a ton of new soup recipes recently. I have been relying on a few old favorites...I currently have Italian Sausage Soup thawing for future lunches.
1/2 C. shopped onion
1 tsp. olive oil
2 garlic cloves, minced
1 tsp. dried oregano
32oz. chicken broth
1 C. water
1/4 tsp. coarsely ground pepper
1/3 C. uncooked orzo
1 1/2 C. diced cooked chicken (I will probably season the chicken with my Greek seasoning)
1 C. chopped zucchini
1/3 C. chopped roasted red pepper
1 tbsp. lemon juice
Feta cheese and snipped parsley (optional)
Chop onion. Heat oil in saucepan over medium high heat until hot. Add onion, garlic, 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.
Meanwhile, dice chicken. Chop zucchini and red pepper. Add chicken, zucchini and red pepper to broth. Return to boil; cook 1 minute. Remove from heat; stir in lemon juice. Ladle soup into bowls; sprinkle with feta and parsley if desired.
Yields 4 servings (6 Cupsx)
Per serving: 190 calories, 5g. fat, 18g. carbs, 17g. protein, 980mg. sodium, 1g. fiber
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