Chicken Vegetable Soup Recipe
Weeknight dinners don't get any easier than this Chicken Vegetable Soup! Use precooked shredded chicken or rotisserie chicken.
Servings: 4 Servings
Heat the olive oil in a large saucepan. Add the onion, celery and carrot. Cook, stirring occasionally, until the vegetables have softened, 7 to 10 minutes. Add the garlic, Italian seasoning, salt and pepper, and cook for 1 minute.
Add the chicken broth and bring to a boil. Reduce the heat slightly and cook at a lively simmer for 10 minutes.
Stir in the orzo and cook until the orzo is al dente, 7 to 10 minutes. Be sure to stir frequently to ensure that the orzo doesn’t stick to the bottom of the saucepan.
Stir in the shredded chicken and frozen peas. Heat until the chicken and peas are heated through, 2 to 3 minutes. Taste and season with salt and pepper, and stir in parsley. Serve.
Weight Watchers Points: 4 (Blue - Freestyle SP) / 4 (Green) / 4 (Purple)
Note 1: I used my Instant Pot Shredded chicken. Alternatively, use rotisserie chicken breasts or start with raw chicken breasts (see the post above for more details).
Note 2: Almost any pasta shape will do. I used orzo, but ditalini and or elbow macaroni are other good small pasta options. If you want something a little bulkier, I recommend farfalle (bowties) or rotini (spirals).
Serving: 1.5cups | Calories: 301kcal | Carbohydrates: 32.7g | Protein: 29.7g | Fat: 6.5g | Saturated Fat: 1g | Sodium: 976.4mg | Fiber: 4.1g | Sugar: 4.9g