This Chicken Vegetable Soup with Orzo tastes like you spent hours making it in the kitchen. In fact, the prep time is only 25 minutes. Pretty good, huh?
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Zesty Italian Dressing
4 cloves garlic, minced
8 cups 25%-less-sodium chicken broth
1 lb. (450 g) boneless skinless chicken breasts
2 carrots, peeled, sliced
2 stalks celery, chopped
2 bay leaves
1/2 cup orzo pasta, uncooked
1 cup frozen peas
1/4 cup chopped fresh parsley
1/2 cup KRAFT 100% Parmesan Aged Grated Cheese
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How do I make it ?
Heat dressing in Dutch oven or stockpot on medium heat. Add garlic; cook and stir 2 min. Add next 5 ingredients. Bring to boil; simmer on medium-low heat 5 min.
Add pasta and peas; simmer 15 min. or until pasta is tender and chicken is done (165°F). Remove and discard bay leaves. Remove chicken; cut into bite-size pieces. Return to soup along with the parsley; stir. Cook 1 min.
Serve topped with cheese.
Kraft Kitchen Tips!
Serve with a mixed green salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 1.5 g
Cholesterol 30 mg
Sodium 640 mg
Carbohydrate 12 g
Fibre 2 g
Sugars 2 g
Protein 17 g
10 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.