This is one of those soups that really is good for the soul, and so simple it will warm you right down to your toes. But forgo the usual noodle and opt for a Mediterranean staple, orzo. Plus, with kalamata olives stirred in, you get a briny flavor in every bite. This soup is so comforting, you’ll likely declare every night as soup night.
Makes
6 servings
Total Time
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Ingredients
FOR THE ORZO, COOK:
FOR THE SOUP, TOSS:
STIR IN:
Test Kitchen Approved
Instructions
For the orzo, cook orzo in a pot of boiling salted water according to package directions; drain, then stir in zest and olives.
For the soup, toss chicken with rosemary. Heat oil in a pot over medium-high. Add chicken and cook 5 minutes.
Stir in carrot, celery, and onion; cook until softened, 3 minutes. Add broth and chickpeas, bring soup to a boil, then reduce heat to low, and simmer 10 minutes; stir in lemon juice and season with salt and pepper. Serve soup over orzo.
Cook the orzo separately so it doesn’t absorb all the broth. Then just ladle the soup on top to serve.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 344
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 48mg 16%
Sodium 604mg 25%
% Daily Value*
Carbs 37g 12%
Fiber 4g 16%
Protein 25g
*Percent Daily Values are based on a 2,000 calorie diet.
