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Chicken Vegetable Soup


Source: Campbell's Consumer Food Center
Serving Size: 5


1 tablespoon olive oil

12 cup sliced carrot (about 1 medium)

12 cup coarsely chopped celery (about 1 stalk)

18 teaspoon garlic powder or 1 clove garlic, minced

2 cans (16 ounces each) Campbell's® Healthy Request® ready-to-serve chicken broth

14 cup dry orzo (rice-shaped pasta)

1 cup cubed cooked chicken*

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes


Add oil to 2-quart sauce pan. Over medium heat, cook carrots and celery with garlic powder until tender-crisp, stirring often.

Add broth and orzo. Heat to boiling. Reduce heat to low; cook 15 minutes or until orzo is tender, stirring occasionally.

Add chicken and parsley; heat through, stirring occasionally.

* To cook cubed chicken: In a 1-quart saucepan, add 2 cups water and 12 pound skinless, boneless chicken breasts. Cook 5 minutes, or until chicken is no longer pink. Cube cooled chicken with a kitchen knife.

Nutritional information per serving:
125 calories 5g fat 323mg sodium 10g carbohydrate 22mg cholesterol

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