Chicken Orzo Soup (Gluten-Free)
This flavorful soup is a great way to warm up any chilly day!
1 pound Dierbergs boneless, skinless chicken breast halves.
2 teaspoons Dierbergs olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1 teaspoon Gluten-Free Italian herb seasoning
1 box (32 ounces) Gluten-Free reduced-sodium chicken broth
3/4 cup Gluten-Free orzo or small pasta
1/4 teaspoon ground white pepper
Cut chicken into bite-size pieces; set aside. In Dutch oven or large saucepan, heat olive oil over medium-high heat. Add onion, celery, carrot, and Italian seasoning; cook stirring occasionally until softened, about 3 to 4 minutes. Add chicken; cook stirring occasionally until no longer pink, about 3 minutes. Add broth and white pepper. Stir in orzo; bring to a boil. Reduce heat and simmer stirring occasionally until pasta is tender, about 10 to 12 minutes.
Makes 4 servings
Servings: Per servingCalories: