Lunch

Spring Vegetable Soup with Orzo and Chicken is for Lunch.

Spring Vegetable Soup with Orzo and Chicken takes 15 minutes to prepare.

Spring Vegetable Soup with Orzo and Chicken takes 15 minutes to cook.

Spring Vegetable Soup with Orzo and Chicken makes 8 servings.

The ingredients for Spring Vegetable Soup with Orzo and Chicken are:

8 cup Soup, chicken broth, canned, less/reduced sodium
8 oz Orzo, Barilla, uncooked
1 serving carrots, 1 cup sliced or diced (by DEBBY777)
16 oz Fresh Asparagas (by SCUD_1373)
1.5 cup Peas, frozen
.5 cup, chopped Scallions, raw
1 tbsp Dill weed, dried
2 tbsp Lemon juice
.5 tsp Salt
1 dash Pepper, black
6 oz Tyson boneless, skinless chicken breast

Here is how you make Spring Vegetable Soup with Orzo and Chicken:

Dice carrots, cut asparagus on angle into bit size pieces, cut the chicken breast into bite sized pieces or use left over chicken or a can of chicken meat. Boil the broth, orzo and carrots for 7 minutes. Add the rest of the vegetables and boil till vegetables are tender--about 3 minutes. Remove from heat and stir in scallions, dill, lemon juice, salt and pepper to taste.Serving Size: Makes 8-10 1cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SABBATO.

The nutritional information for Spring Vegetable Soup with Orzo and Chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 185.1

• Total Fat: 1.5 g
• Cholesterol: 12.2 mg
• Sodium: 739.7 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 2.4 g
• Protein: 12.8 g

The dietary needs meet for Spring Vegetable Soup with Orzo and Chicken is Low Fat