Mediterranean Chicken Orzo Soup

• 2 tablespoons olive oil, divided
• 3/4 pound boneless skinless chicken breasts, cubed
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1 small onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/4 cup white wine or additional reduced-sodium chicken broth
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 teaspoon minced fresh rosemary
• 1 bay leaf
• 1 cup uncooked whole wheat orzo pasta
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• Minced fresh parsley, optional

1. 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.
2. 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.
3. 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.

olive oil, chicken breasts, celery, carrots, onion, salt, oregano, pepper, white wine, chicken broth, fresh rosemary, bay leaf, whole wheat orzo pasta, lemon zest, lemon juice, fresh parsley

Taken from www.tasteofhome.com/recipes/mediterranean-chicken-orzo-soup/ (may not work)