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Chicken and orzo soup
3 1/2 cups nonfat reduced sodium chicken broth
5 cups water
8 oz orzo
4 oz skinless, boneless chicken breast meat, cut into bite-sized pieces
4 carrots, shredded
2 green (spring) onions, thinly sliced, including green portions
2 Tbsp coarsely chopped cilantro
1 Tbsp grated fresh ginger
1/2 tsp white wine vinegar
In a large saucepan over high heat, bring the broth and water to a boil. Add the orzo and cook just until tender, about 6 minutes.
Reduce heat to medium low Add the chicken, carrots, green onions, cilantro, ginger and vinegar. Cook, stirring occasionally, until the chicken is opaque throughout and the vegetables are tender but still firm, about 4 minutes.
To serve, ladle into individual bowls.
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