Spring Chicken and Vegetable Soup

(serves 6)

3 (14 oz.) cans chicken broth
3 Tbsp orzo (rice shaped pasta)
1 1/2 c. sliced baby or small zucchini and/or yellow squash
4 scallions, sliced, white and green parts separated
8 oz. boneless, skinless chicken breasts, thinly sliced
1/2 c. frozen peas
1 Tbsp. lemon juice
1 Tbsp. snipped dill

Bring broth to a boil in a large saucepan. Stir in orzo; boil nine minutes or until almost tender.

Stir in squash and white part of scallions; cook one minute. Add chicken and peas; reduce heat and simmer, stirring occasionally, one minute or until chicken is cooked through and vegetables and orzo are tender.

Remove from heat and stir in lemon juice, dill, and scallion greens.

Recipe from Woman’s Day

Nutrition information per serving:

Calories 82
Total fat 1g
Cholesterol 22mg
Sodium 413mg
Carbs 7g
Dietary fiber 1g
Protein 11g