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- Toasted Orzo Chicken Soup - Adapted From Rachel Ray
- 1 (32 oz.) container chicken stock
- 1 lb. skinless, boneless chicken breast pieces or tenders
- 2 tablespoons butter
- 3/4 cup orzo pasta
- 2 tablespoons extra-virgin olive oil
- 1 small zucchini, finely chopped
- 1 carrot, finely chopped
- 1/2 small red bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- salt and pepper
- 1 cup frozen peas
- 1/4 cup finely chopped flat-leaf parsley
- 2 teaspoons lemon zest
View Full Recipe at Pots and Pins
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1852g | |
| Calories 1681 | |
| Calories from Fat 515 | 31% |
| Total Fat 58.45g | 73% |
| Saturated Fat 20.28g | 81% |
| Trans Fat 0.09g | |
| Cholesterol 232mg | 77% |
| Sodium 2006mg | 84% |
| Potassium 2815mg | 80% |
| Total Carbs 174.33g | 46% |
| Dietary Fiber 20.8g | 69% |
| Sugars 20.25g | 14% |
| Protein 111.19g | 178% |
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