Time 4h15m Yield 6 servings. Number Of Ingredients 12 Steps:

In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.

Time 45m Yield 6 servings (2-1/2 quarts). Number Of Ingredients 16 Steps:

In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

Time 30m Number Of Ingredients 11 Steps:

Heat oil in a Dutch oven or other large pot over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring often, until the vegetables are just soft, about 8 minutes. Stir in broth, chicken, salt, Italian seasoning and pepper; bring to a boil over high heat. Reduce heat to medium and gently boil, undisturbed, for 5 minutes. Stir in orzo and cook, undisturbed, until the orzo is tender, 8 to 10 minutes.

Time 35m Yield 4 servings Number Of Ingredients 9 Steps:

  1. Cook orzo pasta according to package directions. Drain and transfer to a large bowl.
  2. Fold in chicken, sundried tomatoes, olives, basil, lemon juice, olive oil and Parmesan cheese.
  3. Season to taste with salt and ground black pepper.

Yield 6 servings (2-1/2 quarts) Number Of Ingredients 16 Steps:

In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan. In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil. Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

Time 1h20m Yield 12 Number Of Ingredients 17 Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely. Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot. Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes. Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Time 1h5m Yield 8 servings (2 quarts). Number Of Ingredients 16 Steps:

Season chicken with Greek seasoning and pepper. In a Dutch oven, saute chicken in oil until no longer pink; remove and set aside. Add green onions and garlic to the pan; saute for 1 minute. Add wine, stirring to loosen browned bits from pan., Stir in the broth, tomatoes, olives, capers, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Stir in lemon juice and parsley.

Time 40m Yield 4 Number Of Ingredients 13 Steps:

In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm. In same skillet, mix garlic, pasta, broth and water. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until most of liquid is absorbed. Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling. Reduce heat; cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender and chicken is no longer pink in center. Sprinkle with feta cheese and olives.

Time P1DT22h Yield 6 serving(s) Number Of Ingredients 16 Steps:

Heat butter and oil in a large stockpot oven medium heat; add in the onions with 3 tablespoons white sugar and cook for about 25-30 minutes, stirring occaionally until lightly browned and caramalized (adding in the garlic, chili flakes, thyme and oregano the last 5 minutes of cooking). Add in the broth, undrained tomatoes, tomato sauce and bay leaf; bring to a boil and simmer for about 45 minutes on low heat, adding in the orzo the last 10-15 minutes of simmering; cook until the pasta is tender. Season with salt and lots black pepper. Ladle into bowl, then top with croutons, then sprinkle with Parmesan cheese or Swiss cheese.

Time 50m Yield 4 serving(s) Number Of Ingredients 15 Steps:

Mix halibut, lemon juice and 4 teaspoons oil in a medium bowl. Let mixture stand while preparing soup. Heat 1/4 cup oil in a heavy large saucepan over medium heat. Add onions and cook until translucent, stirring occasionally, about 10 minutes. Squeeze tomatoes through fingers to break up while adding to saucepan. Add clam juice, wine, bay leaf, orange peel strips, fennel and dried red pepper. Simmer soup for 10 minutes. Add orzo and cook for 5 more minutes. Add clams to soup. Cover and cook for 5 minutes longer. Add halibut. Cover and cook until halibut is opaque and clams open, about 4 minutes longer. Discard bat leaf, orange peel and any clams that do not open. Season to taste with salt and pepper. Garnish with parsley.

More about “mediterranean chicken orzo soup recipes”

Time 30m Yield 2 Number Of Ingredients 10 Steps:

Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown. Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.