Greek Orzo Chicken Soup
Recipe type: Soup
Serves: 4
Kids love soup and so do adults, and I find that even picky eaters are willing to slurp soup if it contains some cute components. That's where the little shreds of carrot and the chickpeas come in! They're hard to resist.
  • 4 cups low-sodium, all-natural chicken broth
  • ⅓ cup whole wheat orzo
  • ½ cup shredded carrot
  • 1 cup roughly chopped or shredded cooked chicken (5 to 6 ounces)
  • ¾ cup chickpeas, plus more for garnish
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • Crumbled feta cheese, optional
  1. Place the broth in a medium-size saucepan over medium-high heat and bring to a boil. Stir in the pasta and carrot, raise the heat, and return to a boil.
  2. Cook the pasta at a low boil until done, about 8 minutes. Stir in the chicken, chickpeas, and dill and heat through. Season with kosher salt and pepper to taste.
  3. Serve in individual bowls and top with extra chickpeas, dill, and feta cheese as desired.
This recipe provides 25% of the daily requirement for immune-boosting vitamin A.
Nutrition Information
Serving size: 1¼ cups Calories: 160 Fat: 2g Saturated fat: 0g Carbohydrates: 18g Sodium: 260mg Fiber: 3g Protein: 17g
Recipe by Lizs Healthy Table at