MEDITERRANEAN CHICKEN SOUP

Mediterranean Chicken Soup image

This is my go-to soup when I'm under the weather. It always makes me feel better. This filling dish is also delicious for lunch or dinner, even when you're feeling great. -Angie Pitts, Charleston, South Carolina

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

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Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon Greek seasoning
1 teaspoon pepper
1 tablespoon olive oil
4 green onions, thinly sliced
1 garlic clove, minced
1/4 cup white wine or chicken broth
7 cups reduced-sodium chicken broth
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/4 cup pitted Greek olives, sliced
1 tablespoon capers, drained
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 cups uncooked orzo pasta
2 tablespoons lemon juice
1-1/2 teaspoons minced fresh parsley

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.

Nutrition Facts : Calories 285 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 1042mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.