Orzo Chicken Soup
Crunchy Olive and Feta Bread
Ingredients
- 2 carrots, sliced
- 1 stalk celery, thinly sliced
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (32-oz) carton chicken broth
- 1 tsp dried oregano
- ½ cup orzo
- 2 cups shredded rotisserie chicken
- 3 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh parsley
- 3 Tbsp pesto
Instructions
- Cook carrots, celery, onion, and garlic in hot oil in a Dutch oven over medium heat until vegetables are just tender. Stir in broth and oregano; bring to a boil.
- Add orzo; cook, stirring often, 6 to 8 minutes or until tender.
- Add chicken, lemon juice, and parsley. Cook until thoroughly heated. Top each serving with 1 Tbsp pesto. Store leftovers in refrigerator.
Side Dish Ingredients
- 1 (6.5-oz) pkg pizza crust mix
- 3 Tbsp olive oil
- 1 (2.25-oz) can sliced black olives, drained
- ½ cup shredded Parmesan cheese
- ½ cup crumbled feta cheese
Side Dish Instructions
- Preheat oven to 425°F. Prepare dough according to package directions. Press out dough on a lightly greased baking sheet; use the end of a wooden spoon to make indentations in dough.
- Brush dough with oil; sprinkle with olives, cheeses, and salt and pepper to taste.
- Bake 15 to 20 minutes or until dough is browned and crisp; cut into squares to serve.
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