- 1/2 cup chopped onion
- 1 tablespoon butter
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
- 1/2 cup sliced carrot
- 1/2 cup chopped celery
- 1 cup cubed cooked chicken breast
- 1/2 cup uncooked orzo pasta
- 1/4 teaspoon pepper
- Minced fresh parsley
- In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley.
1-1/2 cups: 225 calories, 5g fat (2g saturated fat), 38mg cholesterol, 890mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 19g protein.