Chicken Vegetable Soup with Orzo

• 1/4 cup KRAFT Zesty Italian Dressing
• 4 cloves garlic, minced
• 2 qt. (8 cups) fat-free reduced-sodium chicken broth
• 1 lb. boneless skinless chicken breasts
• 2 carrots, peeled, sliced Target 2 lb For $3.00 thru 02/06
• 2 stalks celery, chopped
• 2 bay leaves
• 1/2 cup orzo pasta, uncooked
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley
• 1/2 cup KRAFT Grated Parmesan Cheese

1. Heat dressing in Dutch oven or stockpot on medium heat.
2. Add garlic; cook and stir 2 min.
3. Add next 5 ingredients.
4. Bring to boil; simmer on medium-low heat 5 min.
5. Add pasta and peas; simmer 15 min.
6. or until pasta is tender and chicken is done (165F).
7. Remove and discard bay leaves.
8. Remove chicken; cut into bite-size pieces.
9. Return to soup along with the parsley; stir.
10. Cook 1 min.
11. Serve topped with cheese.

italian dressing, garlic, chicken broth, boneless skinless chicken breasts, carrots, stalks celery, bay leaves, orzo pasta, frozen peas, parsley, parmesan cheese

Taken from www.kraftrecipes.com/recipes/chicken-vegetable-soup-orzo-166932.aspx (may not work)