Quick and Easy: Chicken Orzo Soup

By Thayer Wine
Nashville Tennessean

Sometimes a light soup is the perfect centerpiece for a quick supper.

Orzo is a small rice-shaped pasta often used in Greek cooking. I made this soup with low-fat, low-sodium chicken broth for the added flavor, though you could make it with water or added tomato juice for a vegetarian version.

You also could use fresh instead of dried herbs. Go easy on the fresh oregano. Add freshly chopped basil just before serving.

• 1 and 1/2 teaspoons olive oil
• 1/4 cup chopped onions
• 2 cups chopped tomatoes with juice
• 2 cups diced zucchini
• 2 cups corn kernels, freshly cut from 2 cobs preferred, or frozen
• 1 teaspoon finely chopped garlic
• 1 quart no-fat, low-sodium chicken broth
• 1 cup orzo
• Freshly ground black pepper to taste
• 1/4 teaspoon kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Heat olive oil in four-quart sauce pan or five-quart dutch oven. Stir in onions and cook, stirring from time to time, over medium-low heat until softened but not browned.

Stir in tomatoes and cook two minutes. Add zucchini, corn, garlic, chicken broth, orzo, pepper, salt, oregano and basil. Bring to boil, reduce heat and cover. Simmer 10-12 minutes, or until orzo is cooked but still firm to the bite. Serve at once. Can be frozen. Serves five.

Nutritional analysis per serving: 192 calories, 11 g protein, 33 g carbohydrates, 4 g fiber, 2 g fat, 0 cholesterol, 501 mg sodium