Chicken Vegetable Soup

. 1 tablespoon olive oil
. 1 medium carrot, sliced (about 1/2 cup)
. 1 stalk celery, sliced (about 1/2 cup)
. 1/4 teaspoon garlic powder or 1 clove garlic, minced
. 4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certifed Organic)
. 1/4 cup uncooked orzo pasta (rice-shaped pasta)
. 1 cup cubed cooked chicken
. 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

Heat the oil in a 3-quart saucepan over medium heat. Add the carrot, celery and garlic powder and cook until the vegetables are tender-crisp.

Stir the broth in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cook for 15 minutes or until the pasta is tender.

Stir in the chicken and parsley and cook until the mixture is hot and bubbling.


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