It's like your favorite version of homemade chicken noodle soup but with orzo, broccoli, and chicken.
Servings and Ingredients
|Chicken-Broccoli Orzo Soup|
|1 tbsp. Hy-Vee Select olive oil|
|½ c. fennel, cored and chopped|
|½ c. carrots, chopped|
|2 clove(s) garlic, minced|
|4 cups Hy-Vee 33%-less-sodium chicken broth|
|½ c. uncooked orzo|
|2 bay leaves|
|2 cups chopped cooked chicken breasts , 3/4 lb.|
|1 c. steamed broccoli florets|
|1 tsp. fresh thyme, chopped|
|½ lemon, juiced|
|Hy-Vee sea salt and black pepper, to taste|
|8 slice(s) Hy-Vee Bakery baguette , 1/2-inch-thick|
|3 tbsp. garlic butter spread|
|½ c. Hy-Vee shredded Parmesan cheese|
Things To Grab
- Heat oil over medium heat in stockpot. Add fennel, carrots and garlic. Cook and stir until softened.
- Stir in chicken broth, orzo and bay leaves. Bring to boiling; reduce heat. Cook, covered, for 10 to 12 minutes or until orzo is tender.
- Stir in chicken, broccoli and thyme. Cook until heated through. Just before serving, remove bay leaves and add lemon juice. Season to taste. Serve with Cheese Toasts.
Prepare Cheese Toasts: Preheat broiler. Spread baguette slices with garlic butter spread. Sprinkle with shredded Parmesan cheese. Place under broiler, 4 to 6 in. from heat, and broil for 1 to 2 minutes or until cheese is bubbly.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 60mg
- Sodium: 650mg
- Total Carbohydrates: 27g
- Protein: 28g