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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Polly Pitchford's recipe, Full Spectrum Health?. low-fat chicken broth, escarole, carrots, leek, celery, orzo, garlic, oregano, basil, baby portabello portobello portabella mushrooms. Broth and orzo values changed to bring into line for sodium, carbs and fiber. Servings increased to bring amount eaten reasonable. Potassium 200 mg per serving. cvt Ingredients:
4 cups low-fat, reduced sodium chicken broth |
2 cups low-fat sodium chicken broth |
2 cups escarole, sliced thin |
122 g (1 cup) carrots, sliced |
1 leek, sliced and washed |
1 cup celery, chopped |
8 ounces (1 cup) dry orzo |
2 (large) cloves garlic, minced |
1 teaspoon dry oregano |
1 teaspoon dry basil |
1 cup baby portabello mushrooms, sliced |
Directions:
1. Put chicken stock, escarole and carrots in a large soup pan, cook until the escarole and carrots are tender, about 20 minutes.
2. Add in the celery, onions, orzo, garlic, mushrooms and seasonings and cook an additional 20 minutes. Serve hot.
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