Chicken Soup With Vegetables and Orzo |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From a BH & G mag. Ingredients:
4 (14 ounce) cans reduced-sodium chicken broth |
1 cup orzo pasta |
2 chicken breast halves, boneless, skinless (about 10 oz) |
12 ounces asparagus spears |
4 cups swiss chard or 4 cups spinach leaves, lightly packed, thinly sliced |
4 plum tomatoes, seeded and chopped |
1/2 cup chopped cooked ham |
snipped fresh chives (optional) or flat-leaf italian parsley (optional) |
Directions:
1. Bring chicken broth to boiling in a 4 quart Dutch oven; add orzo. Return to boiling; reduce heat and cook for 7 minutes.
2. Meanwhile, cut chicken breast crosswise into 1/4 inch strips; set aside. Wash asparagus; break off woody bases where spears snap easily. Bias-cut asparagus into 1 1/2 inch pieces. Add chicken strips and asparagus to broth; cook 3 minutes more.
3. Stir swiss chard, tomatoes, and ham into Dutch oven. Heat through. If desired, top each serving with chives or parsley.
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