Update my dinner status, I'm making this tonight.
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cut chicken into bite-sized pieces. Saute in 2 tsp canola oil (or less if you can manage to use less). Remove from saute pan and put into soup pot. Add water, vegetarian chicken bouillon powder, chopped carrots, chopped celery and corn kernels (I used frozen and didnt bother to defrost them first... just put them into the pot). Cook about 1 hr. on med-low. Add orzo to the soup pot. Meanwhile, also cook penne pasta in another pot of boiling salted water. When it is done, drain and add pasta to the soup pot. Continue to cook for approx 5 min to meld flavors. This was very, very good. Didnt require much in "watching" time. Made the house smell wonderful!! Created and tested for you by Reggie & Jeff Dwork NOTES : Cal 324.4 Total Fat 3.9g Sat Fat 0.6g Carb 51.9g Fib 4.1g Pro 23.5g Sod 193mg CFF 10.3% Recipe by: Reggie Dwork Posted to EAT-LF Digest by Reggie Dwork on Nov 20, 1999, converted by MM_Buster v2.0l.
