Ingredients
1/2 cup chopped onion1 tablespoon butter3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided1/2 cup sliced carrot1/2 cup chopped celery1 cup cubed cooked chicken breast1/2 cup uncooked orzo pasta1/4 teaspoon pepperMinced fresh parsley
Preparation
In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley.
