Ginger chicken and orzo soup

Recipe developed by Emily Richards, PH Ec

© Heart and Stroke Foundation 2011

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Heart and Stroke Foundation


1 lb (500 g) boneless skinless chicken breasts, about 2 large

1 tbsp (15 mL) minced fresh ginger

1 tbsp (15 mL) chopped fresh parsley

2 cloves garlic, minced

Pinch freshly ground black pepper

2 tsp (10 mL) canola oil

1 red bell pepper, chopped

1 box (900 mL) sodium reduced chicken broth

3/4 cup (175 mL) whole wheat or regular orzo pasta

1 cup (250 mL) chopped fresh asparagus

Ginger chicken and orzo soup

This fresh gingery soup is a perfect starter - great to begin a meal or on its own with a crisp salad and a whole grain bun.

Prep time: 15 min

Cook time: 15 min

Servings: 4 – 6

Nutritional Information

Calories: 296

Protein: 35 g

Total Fat: 5 g

Saturated Fat: 1 g

Cholesterol: 67 mg

Carbohydrate: 30 g

Fibre: 4 g

Sugars: 3 g

Sodium: 595 mg

Potassium: 704 mg


Using chef’s knife, cut chicken into bite size piece and place in bowl. Add ginger, parsley, garlic and pepper and toss to coat well.

In small soup pot or saucepan, heat oil over medium high heat and cook chicken mixture, stirring constantly for 5 minutes. Stir in red pepper to combine.

Add broth and bring to a boil. Add orzo and asparagus and simmer for about 8 minutes or until orzo is tender and chicken is no longer pink inside.

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.

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