Chicken Vegetable Soup

Learn to cook; Relish your life!

Source: Campbell's Consumer Food Center

Serving size: 5

  • 1 tablespoon olive oil
  • 1/2 cup sliced carrot (about 1 medium)
  • 1/2 cup coarsely chopped celery (about 1 stalk)
  • 1/8 teaspoon garlic powder or 1 clove garlic, minced
  • 2 cans (16 ounces each) Campbell's® Healthy Request® ready-to-serve chicken broth
  • 1/4 cup dry orzo (rice-shaped pasta)
  • 1 cup cubed cooked chicken*
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

Add oil to 2-quart sauce pan. Over medium heat, cook carrots and celery with garlic powder until tender-crisp, stirring often.

Add broth and orzo. Heat to boiling. Reduce heat to low; cook 15 minutes or until orzo is tender, stirring occasionally.

Add chicken and parsley; heat through, stirring occasionally.

* To cook cubed chicken: In a 1-quart saucepan, add 2 cups water and 1/2 pound skinless, boneless chicken breasts. Cook 5 minutes, or until chicken is no longer pink. Cube cooled chicken with a kitchen knife.

Nutritional information per serving: 125 calories, 5g fat, 323mg sodium, 10g carbohydrate, 22mg cholesterol