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Chicken Souvlaki Soup

Chicken Souvlaki Soup



Servings: 6
The first time I made this soup was when I had leftovers from dinner – chicken souvlaki, grilled red bell peppers, red onions, zucchini and orzo. I simply chopped up the chicken and vegetables and put them in a stockpot with chicken broth, orzo and some fresh spinach. Oh, and some dried oregano leaves and black pepper. I find that there is enough salt in the reduced sodium chicken broth that I don’t need to add any.


  • 1 tsp vegetable oil
  • ½ cup chopped red onion
  • 1 medium red bell pepper, seeded and chopped
  • 2 small zucchini, quartered and sliced
  • 6 cups reduced sodium chicken broth (fat free)
  • ¾ lb cooked bonelessskinless, chicken breasts, cut into bite size pieces
  • 2 cups fresh spinach
  • 2 cups dry orzo (preferably whole grain)
  • 1 tbsp oregano leaves


  1. In a stockpot or Dutch oven, heat oil over medium-high heat. Add onion and bell pepper. Sauté for about 3 minutes; add zucchini. Cook for an additional 3 to 4 minutes. Add remaining ingredients. Bring to a boil; reduce heat; cover and simmer until orzo is al dente and chicken heated through.

Recipe Notes

Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2016. All nutrition information should be considered approximate. Note: Many soup ingredients continue to absorb broth after preparation. Add additional brothif soup becomes too t