Vegetarian Chicken Orzo Soup Recipes

Steps:

• 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.

Steps:

• In a food processor: add carrots, celery, onion and garlic. Chop coursely.
• In a large soup pot over high heat; bring the stock to a boil.
• Add the vegetables, chicken, orzo and seasonings.
• Reduce heat to medium-low and simmer, covered until the chicken and vegetables are tender, about 15 -20 minutes.
• Stir in parsley and serve.

Steps:

• Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.

Steps:

• Combine water and chicken in a 3-quart casserole.
• Cover with lid; microwave at high 30 minutes or until chicken is done, stirring after 15 minutes.
• Drain in a colander over a bowl, reserving cooking liquid.
• Cool chicken slightly.
• Remove chicken from bones, and discard bones.
• Shred chicken with 2 forks to measure 2 1/2 cups.
• Combine broccoli and next 4 ingredients (broccoli through basil) in casserole.
• Cover; microwave at high 8 minutes or until tender, stirring after 4 minutes.
• Add the reserved cooking liquid, chicken, pasta, salt, and pepper.
• Cover; microwave at high 6 minutes or until pasta is tender.
• Ladle soup into 6 bowls.
• Sprinkle each serving with cheese.