Chicken Summer Squash and Orzo Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 lbs. boneless skin less chicken, diced | |
| 2 tablespoons canola oil | |
| 1/2 teaspoon salt | |
| ¼ cup finely sliced green onion | Washed, trimmed and sliced thin |
| ½ cup finely chopped carrot | Washed, peeled and diced |
| 1 cup zucchini squash | Washed, trimmed and diced |
| 1 cup summer squash | Washed, trimmed and diced |
| 1 teaspoon poultry seasoning. | |
| 2 teaspoons parsley flakes | |
| 6 cup reduced sodium chicken broth | |
| 1/4 teaspoon ground black pepper | |
| ½ teaspoon garlic powder | |
| 1 cup Orzo noodles |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Season chicken with salt and pepper. Once hot, add chicken and sauté until brown | |
| 3 | Add the carrots and onions. Cook until tender | |
| 4 | Add remaining ingredients (except noodles) and bring to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 10 to 15 minutes. Add noodles and cook 8-10 minutes until noodles are tender. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
