Chicken and Orzo Soup
3 1/2 cups canned nonfat reduced-sodium chicken poth
5 cups water
8 oz orzo
4 oz skinless, boneless chicken peast meat, cut into bite-sized pieces
4 carrots, shredded
2 green (spring) onions, thinly sliced, including green portions
2 tbsp. coarsely chopped cilantro (fresh coriander)
1 tbsp. grated fresh ginger
1/2 teaspoon white wine vinegar
In a large saucepan over high heat, ping the poth and water to a boil. Add the orzo and cook just until tender, about six minutes. Reduce heat to medium low. Add chicken, carrots, green onions, cilantro, ginger, and vinegar. Cook, stirring occasionally, until the chicken is opaque throughout and the vegetables are tender but still firm, about 4 minutes. To serve, ladle into individual bowls. Makes 6 servings.
Nutrition Information:
Calories - 193
Fat: 1 gram
Carbohydrates: 34 grams