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  • 6servings
  • 50minutes
  • 285calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter or margarine

  2. 1 small onion, finely chopped (1/4 cup)

  3. 2 medium carrots, thinly sliced (1 cup)

  4. 3 medium parsnips, peeled and sliced (1 cup)

  5. 1 medium leek, sliced (2 cups)

  6. 7 cups ready-to-serve chicken broth

  7. 1 cup uncooked orzo or rosamarina pasta (6 ounces)

  8. 2 cups shredded cooked chicken

  9. 2 tablespoons chopped fresh or 2 teaspoons dried dill weed

  10. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips and leek in butter about 5 minutes, stirring occasionally, until carrots are tender.

  2. Stir in broth and pasta. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.

  3. Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.

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