Chicken Vegetable Soup with Orzo

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

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Special Equipment Needed

TBA

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.

Servings

10 servings, about 1 cup each

Healthy Living

Good source of vitamin A or C
Generally Nutritious
Diabetes Center

Diabetes Center

Carb Choices: 1 Carb Choice

Diet Exchange

1 Starch
2 Meat (L)

Nutrition Bonus

In addition to adding both color and flavor to this satisfying soup, the carrots are also high in vitamin A. Eating right never tasted so good!

Nutritional Information

Serving Size 10 servings, about 1 cup each
AMOUNT PER SERVING
Calories	150

Total fat	4.5g
Saturated fat	1.5g
Cholesterol	30mg
Sodium	580mg
Carbohydrate	13g
Dietary fiber	2g
Sugars	2g
Protein	15g
% Daily Value
Vitamin A	50 %DV
Vitamin C	6 %DV
Calcium	8 %DV
Iron	6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.