1-800-461-SOUP(7687)

Lemon Chicken, Vegetable and Orzo Soup

Made With:

Soups

Campbell's® Low Sodium Chicken Stock

Campbell’s ® Low Sodium Chicken Stock n is the perfect blend of savory chicken stock making it easy to create flavorful entrees, soups, sauces and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Total Time

50 min.

Serving & Size

250 mL (8 oz)

Yields

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Orzo (rice-shaped pasta), uncooked 6 ounces 170  g
1. Cook orzo according to package instructions. Drain, rinse with cold water and set aside.
Weight Measure
Campbell’s® Low Sodium Chicken Stock, prepared 8 cups L
2. Reconstitute Campbell’s Low Sodium Chicken stock 3:1 with water according to package instructions.
Weight Measure
Vegetable oil 2 tbsp 30  mL
3. In a stock pot, heat vegetable oil on medium-high heat until hot but not smoking
Weight Measure
Onion, chopped 1 cup 250  mL
4. Add onions and cook until translucent.
Weight Measure
Carrot, chopped 1 cup 250  mL
Celery, chopped 1 cup 250  mL
5. Add carrots and celery and stir to coat. 5. Heat for 5 minutes until slightly softened.

Add the reconstituted Campbell’s Low Sodium Chicken Stock. Slowly bring to a boil.
Weight Measure
Chicken breast, cooked and shredded 3 lb 340  g
Fresh flat-leaf parsley, chopped 1 cup 60  mL
Fresh Lemon juice 1 lemon lemon
Lemon rind, grated 1 tbsp 15  mL
6. Simmer for 15 minutes. Add the shredded chicken, cooked orzo, flat leaf parsley, lemon rind and lemon juice.
Weight Measure
Coarsely cracked black pepper (optional)
7. Finish with coarsely cracked black pepper, to taste.
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