Chicken Vegetable Orzo Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 lb. boneless skin less chicken, diced | |
| 2 tablespoon oil | |
| 1/2 teaspoon salt | |
| ½ cup finely chopped onion | Washed, peeled and finely chopped |
| ½ cup finely chopped carrot | Washed, peeled and finely chopped |
| ½ cup finely sliced mushrooms | Washed, trimmed and finely chopped |
| ½ cup green beans | Washed, trimmed and cut up |
| 6 cups reduced sodium chicken broth | |
| 1/4 teaspoon ground black pepper | |
| 1 tablespoon dried basil | |
| 1/2 teaspoon oregano | |
| 1 teaspoon garlic powder | |
| ½ cup orzo pasta | |
| 1 cup broccoli flowers | Washed, trimmed and chopped. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown | |
| 3 | Add the carrots, onions and celery. Cook until tender | |
| 4 | Add remaining ingredients (except orzo and spinach) and bring to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. Add orzo and cook 6-8 minutes until noodles are tender. Stir in broccoli. Keep the lid off to keep the bright green color. Cook until tender. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
