Jan 16, 2019Chatelaine
1 227-g pkg
sliced cremini mushrooms
skinless, boneless chicken thighs, cut into 1-in. pieces
yellow beet, peeled and halved, cut into thin rounds
carrot, peeled and cut into thin rounds
1 900-mL carton
sodium-reduced chicken broth
chopped parsley, (optional)
- HEAT oil in a large pot over medium. Add onion and mushrooms. Cook until mushrooms are softened, about 5 min.
- ADD chicken, beet, carrot and salt to pot. Cook, stirring occasionally, for 5 min. Add orzo, broth and thyme. Increase heat to medium-high and bring to a boil. Simmer over medium-low until orzo and beet are tender, about 5 min.
- REMOVE thyme sprigs, then ladle soup into bowls. Garnish with parsley and pepper before serving.
NutritionCalories 284, Protein 26 g, Carbohydrates 26 g, Fat 9 g, Fibre 3 g, Sodium 973 mg. Excellent source of vitamin A
How to make an Easy Veggie Soup