Rub dry seasoning into chicken breast, set aside.
In soup pot, fry onion rings over medium heat in butter and olive oil; a little singeing adds flavor.
In preheated frying pan, brown chicken breast; do not over-cook.
Dice chicken breast, add to pot.
Add can of corn, kernels and brine, to pot.
Add broth to pot.
Boil soup approx. 10 min. to finish cooking the chicken.
Meanwhile, in frying pan, cook eggs for cubing later; like an omelet with no filling.
Add orzo to pot.
Cube eggs, add to pot.
Add cilantro to pot.
Boil soup till orzo is al dante.
I used Pacific's organic "soup starters" Beef Pho broth. I used Mr. kook's indian spice rub "Fiery Tandoori."
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (158g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (32%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 145.4mg||45 %|
|Sodium 100.6mg||3 %|
|Potassium 341.6mg||9 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 14.3g|
|Protein 19.3g||28 %|
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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: 205
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