Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
This made-from-scratch soup is brimming with fresh spinach, asparagus, summer squash and a medley of herbs.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. dry orzo | ||
| 3 ¼ c. chicken broth* | ||
| 1 c. water | ||
| 1 medium yellow summer squash, quartered lengthwise and sliced | ||
| 2 c. chopped cooked chicken* | ||
| 2 c. loosely packed baby spinach | ||
| 1 c. 1-inch-pieces fresh asparagus | ||
| chopped fresh herbs (basil, parsley and/or thyme) | ||
| 4 lemon wedges |
Directions
- Prepare orzo according to package directions; drain and set aside.
- In a medium saucepan, bring chicken broth and water to boiling. Stir in squash; simmer for 3 minutes. Stir in chicken, spinach, asparagus, herbs and prepared orzo. Simmer for 2 to 3 minutes or until heated through. Serve with lemon wedges.
- *See Slow-Cooked Chicken and Broth Recipe
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 30mg
- Sodium: 310mg
- Total Carbohydrates: 13g
- Protein: 14g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 15%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Spring 2015.