1. Add water and stock to a Dutch Oven and heat over medium low heat.
2. Cook the vegetables in the EVOO over medium high heat for 5 to 7 minutes.
3. Add the vegetables, chicken and orzo the the stock and simmer for 5 minutes.
4. Serve with crusty bread.
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|Serving Size: 1 Serving (732g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 198 (37%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 122.4mg||38 %|
|Sodium 774mg||27 %|
|Potassium 775.3mg||20 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 40.2g|
|Protein 40.8g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 534
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