Chicken and Orzo Soup
|1/2 cuponion; chopped|
|1 teaspoonolive oil|
|2 clovesgarlic; minced|
|1 teaspoondried oregano|
|32 ozchicken broth|
|1/4 teaspooncoarse ground black pepper|
|1/3 cuporzo; uncooked|
|1 1/2 cupscooked chicken; diced|
|1 cupZucchini; chopped|
|1/3 cuproasted red pepper; chopped|
|1 tablespoonlemon juice|
|feta cheese; optional|
|parsley; snipped, optional|
Chicken and Orzo Soup Preparation
Heat oil over medium high heat until hot.
Add onion, garlic and oregano; cook and stir about 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.
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 cheese and parsley if desired.
Orzo is a tiny, rice shaped pasta, which can be found in the pasta section of most grocery stores.
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