|Saturated fat||0 g|
Chicken soup is the No. 1 comfort food for a reason! This version, made with quick-cooking orzo pasta, is simple, bright, and satisfying. Be sure to rinse the chicken before adding it to the soup to remove excess sodium. Alternately, you can roast and shred your own chicken breast.
- Add the chicken stock to a medium saucepan and bring to a boil. Add the orzo and cook, uncovered, for 8 minutes. Keep the stock at a lively simmer, but do not let the pot boil over.
- While the pasta cooks, add the chicken to a fine mesh sieve and rinse under cool water to remove excess sodium.
- After 8 minutes, the pasta will be al dente — almost cooked! Add the rinsed and drained chicken and the lemon-pepper seasoning. Continue simmering for 2 minutes more to finish cooking the pasta and to warm the chicken through.
- Remove from heat and ladle into bowls. Enjoy hot.
- The chicken stock does double duty here: It cooks the orzo and serves as the base of the soup. That’s why there’s no need to drain the pasta!
- You can substitute regular orzo if you can’t find whole-wheat — the cooking time will be a minute or two less, and there will be slightly less fiber and protein.
- For a fresh flavor, garnish with fresh chopped parsley once the soup is cooked.