Chicken & Vegetable Soup

Active Time: 10 minutes
Total Time: 25 minutes


  • 3 cans (14 oz each) chicken broth
  • 3 Tbsp orzo (rice-shaped pasta)
  • 1 1/2 cups sliced baby or small zucchini and/or yellow squash
  • 4 scallions, sliced, white and green parts separated
  • 8 oz boneless, skinless chicken breasts, thinly sliced
  • 1/2 cup frozen peas
  • 1 Tbsp each lemon juice and snipped dill


  1. Bring broth to a boil in a large saucepan. Stir in orzo; boil 9 minutes or until almost tender.
  2. Stir in squash and white part of scallions; cook 1 minute. Add chicken and peas; reduce heat and simmer, stirring occasionally, 1 minute or until chicken is cooked through and vegetables and orzo are tender.
  3. Remove from heat and stir in lemon juice, dill and scallion greens.

Plan ahead: Slice veggies and chicken a day ahead and refrigerate.


6 servings

Nutritional Information

Amount Per Serving:
Calories: 82
Total Fat: 1g
Saturated Fat: 0
Cholesterol: 22mg
Sodium: 413mg
Total Carbohydrates: 7g
Dietary Fiber: 1g
Protein: 11g

From the food editors of Woman's Day