Mediterranean Orzo Soup

Sail around the Mediterranean with this delicious chicken soup
SOUP SIPPER

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Blakely Trettenero, host of the Cooking for Bimbos and Hungry for Travels websites, is a graduate of the Le Cordon Bleu College of Culinary Arts in Orland. She also is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.

2
Servings
818
Calories Per Serving
Deliver Ingredients

Ingredients

  • Olive oil
  • cloves garlic, sliced or minced
  • scallions, sliced thin
  • 6  Cups  chicken stock
  • 3/4  Cups  orzo pasta, uncooked
  • can garbanzo beans, drained
  • Zest of 1 lemon
  • 2  Cups  cooked chicken, shredded
  • bag (6 oz.) baby spinach
  • Juice of a lemon
  • Salt
  • Pepper
  • Parmesan

Directions

In a heavy-bottomed pan, heat olive oil on medium high.

Add garlic and scallions. Cook for 1 minute.

Add chicken stock to pot and turn on high. Let it come to boil.

Add uncooked orzo, garbanzo beans, and zest of lemon. Stir and let cook on high for 10 minutes.

Add cooked chicken, spinach, lemon juice, salt, and pepper. Give another quick stir and serve.

Once in a bowl you can top it with shaved parmesan, pepper, and an extra squeeze of lemon.

Nutritional Facts

Total Fat
36g
51%
Sugar
15g
17%
Saturated Fat
10g
42%
Cholesterol
910mg
100%
Carbohydrate, by difference
37g
28%
Protein
81g
100%
Vitamin A, RAE
7170µg
100%
Vitamin B-12
27µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
66mg
7%
Choline, total
55mg
13%
Copper, Cu
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
788µg
100%
Iron, Fe
22mg
100%
Magnesium, Mg
74mg
23%
Niacin
31mg
100%
Pantothenic acid
9mg
100%
Phosphorus, P
734mg
100%
Riboflavin
4mg
100%
Selenium, Se
222µg
100%
Sodium, Na
1336mg
89%
Water
711g
26%
Zinc, Zn
13mg
100%

Mediterranean Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Mediterranean Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.