Chicken and orzo soup

Prep 15 min
Total 30 min
Serves 4



1 tbsp
1 small
onion, chopped
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
1 large
carrot, peeled and cut into thin rounds
1/2 tsp
1/2 cup
1 900-mL carton
sodium-reduced chicken broth
1/4 cup
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.



Calories 284, Protein 26 g, Carbohydrates 26 g, Fat 9 g, Fibre 3 g, Sodium 973 mg. Excellent source of vitamin A

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