Easy Chicken, Tomato & Orzo Soup Recipe
This easy soup is always a crowd pleaser. Using standard ingredients in your fridge and pantry, it comes together without a trip to the grocery store!
Servings: 6 Servings
Calories: 353kcal
Ingredients
- 3 teaspoons olive oil divided
- 2 boneless skinless chicken breasts, cut into ¾ –inch pieces
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ yellow onion chopped
- 3 carrots cut into half-circles
- 3 cloves garlic minced
- ¾ teaspoon ground oregano
- ½ teaspoon red pepper flakes
- 1 28 ounce can crushed tomatoes
- 5 ¼ cups low sodium chicken broth
- ⅔ cup whole wheat orzo pasta
- 1 14 ounce can of chickpeas, drained & rinsed
- ¼ cup minced flat-leaf parsley
Instructions
- Heat 2 teaspoons olive oil in a large saucepan set over medium-high heat. Add the chicken, salt and pepper, and sauté until just cooked through. Transfer the chicken to a bowl.
- Turn the heat to medium and heat the remaining 1 teaspoon of oil in the saucepan. Add the onions and carrots, and cook until the vegetables are starting to soften, about 5 minutes. Add the garlic, oregano and red pepper flakes, and cook for 1 minute.
- Stir in the crushed tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Add the orzo and cook until tender, 8 to 10 minutes.
- Stir in the chickpeas and heat for about 2 minutes.
- Stir in the parsley. Serve.
Notes
Weight Watchers Points: 6 (Points+), 4 (Old Points)
Nutrition
Calories: 353kcal | Carbohydrates: 40g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 611mg | Fiber: 8g | Sugar: 11g