• 1/2 cup chopped onion
• 1 teaspoon oil
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
• 1/2 cup sliced carrot
• 1/2 cup chopped celery
• 1 cup cubed cooked chicken breast
• 1/2 cup uncooked orzo pasta
• 1/4 teaspoon pepper
• 1 healthy dash of ground thyme
• Minced fresh parsley

In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley. Yield: 4 servings.

Per Serving (1 1/2 cups): 219 Calories; 2g Fat (8.0% calories from fat); trace Saturated Fat; 25g Protein; 25g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 754mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

COOK'S NOTE: If your both is not flavorful enough, add just a teaspoon or so chicken boullion granuals.

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