Directions:
- In medium soup pot, bring the chicken stock and water to a low boil.
- Meanwhile, in another soup pot, heat the olive oil over medium-high heat; add the chicken tenders and cook, stirring unitl lightly browned, about 5 minutes.
- Add the thyme and bay leaf, then stir in the onion, carrot and mushrooms, season with salt and pepper.
- Cover the pan and cook the vegetables until softened, 6-7 minutes.
- Pour the hot stock over the vegetables and bring to a boil.
- Stir in the orzo and cook until al dente, about 8 minutes.
- Remove from the heat and add the arugula and basil to wilt.
- Stir in the lemon peel, discard the bay leaf and season with salt and pepper.
- Serve with lots of grated cheese at table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.46 Kcal (1488 kJ) | ||
| Calories from fat | 197.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.94g | 34% | |
|---|---|---|---|
| Cholesterol | 24.3mg | 8% | |
| Sodium | 466.88mg | 19% | |
| Potassium | 597.31mg | 13% | |
| Total Carbs | 26.44g | 9% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 14.57g | 29% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.7mg | 10% | |
| Calcium | 97.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 99.98 Kcal (419 kJ) | ||
| Calories from fat | 55.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 34% | |
|---|---|---|---|
| Cholesterol | 6.84mg | 8% | |
| Sodium | 131.31mg | 19% | |
| Potassium | 167.99mg | 13% | |
| Total Carbs | 7.44g | 9% | |
| Sugars | 1.3g | 18% | |
| Dietary Fiber | 1.37g | 20% | |
| Protein | 4.1g | 29% | |
| Vitamin C | 2.5mg | 15% | |
| Iron | 0.5mg | 10% | |
| Calcium | 27.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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