Chicken Soup With Vegetables and Orzo
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 4 (14 ounce) cans reduced-sodium chicken broth
- 1 cup orzo pasta
- 2 chicken breast halves, boneless, skinless (about 10 oz)
- 12 ounces asparagus spears
- 4 cups swiss chard or 4 cups spinach leaves, lightly packed, thinly sliced
- 4 plum tomatoes, seeded and chopped
- 1⁄2 cup chopped cooked ham
- snipped fresh chives (optional) or flat-leaf Italian parsley (optional)
directions
- Bring chicken broth to boiling in a 4 quart Dutch oven; add orzo. Return to boiling; reduce heat and cook for 7 minutes.
- Meanwhile, cut chicken breast crosswise into 1/4 inch strips; set aside. Wash asparagus; break off woody bases where spears snap easily. Bias-cut asparagus into 1 1/2 inch pieces. Add chicken strips and asparagus to broth; cook 3 minutes more.
- Stir swiss chard, tomatoes, and ham into Dutch oven. Heat through. If desired, top each serving with chives or parsley.
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RECIPE SUBMITTED BY
I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!