Chicken Orzo Soup

Ingredients

• 1 carton (32 oz) Progresso® chicken broth (4 cups) 
• 1 lb boneless skinless chicken breasts 
• 1 tablespoon olive oil 
• 1 medium onion, chopped (1/2 cup) 
• 1/2 cup sliced carrots 
• 1/2 cup chopped celery 
• 3/4 cup uncooked orzo pasta (4 1/2 oz) 
• 2 cups water 
• 1/4 cup chopped fresh parsley 
• Salt and pepper to taste 

Directions

1. In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary. 
2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender. 
3. Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender. 
4. Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper. 
5. Combine the broth and the chicken in a Dutch oven and bring to a simmer. Cook until the chicken breasts are cooked through.
6. Chop your carrots, celery and onions.
7. In a sauté pan, heat the olive oil and sauté the veggies until soft.
8. When the chicken is cooked through, remove it to a cutting board. Add the vegetables to the broth. Pour in the orzo.
9. Then add in the water. Allow the soup to cook until the orzo is tender.
10. Chop the chicken into bite-sized pieces, and when the orzo is tender, add the chicken back into the soup. Stir in the parsley and season with salt and pepper.