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Summer Squash Chicken Soup

Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 379kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1/2 pound Chicken breast boneless skinless diced into bite sized pieces
  • 4 cups Yellow squash cut into half circles
  • 1/4 cup Onion finely chopped
  • 1/2 cup Celery finely chopped
  • 1/2 cup Carrots finely chopped
  • 2 cloves Garlic minced
  • 6 cups Chicken broth
  • 1 cup Orzo pasta
  • 4 tsp Parmesan cheese grated
  • Fresh parsley garnish
  • 4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes if desired
US Customary - Metric

Instructions

  • Heat a pot over medium heat. Once hot, add in the oil. Nicely brown the chicken on all sides then remove and set aside. Add in the squash and nicely brown on all sides as well then remove and set aside. Add the onion, celery, carrot, and garlic; saute until slightly brown. Pour in the broth and bring to a simmer. Add in the orzo. Simmer until tender (refer to the instructions on the package for cooking time.
  • Add the squash and chicken back to the pot. (Add more broth if needed). Simmer until the chicken is fully cooked to an internal temperature of 160 degrees using a thermometer. Season with salt and pepper to taste.
  • Portion and garnish with parmesan cheese and parsley. Serve with dinner roll.

Nutrition

Calories: 379kcal | Carbohydrates: 47g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1511mg | Potassium: 1002mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2988IU | Vitamin C: 47mg | Calcium: 114mg | Iron: 3mg