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Kroger Health Rosemary Chicken Orzo Soup with Root Vegetables
stovetop cooking
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
In Your Box (serves 2)
- 12 oz. Ground Chicken
- 6 oz. Root Vegetable Medley
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4 oz. Orzo Pasta
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½ oz. Shredded Parmesan Cheese
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2 tsp. Chicken Demi-Glace Concentrate
- 1 tsp. Poultry Seasoning
- 1 Rosemary Sprig
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories560
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Carbohydrates59g
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Net Carbs55g
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Fat14g
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Protein49g
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Sodium480mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Soup
Stem and mince rosemary.
Heat 3 tsp. olive oil in a medium pot over medium-high heat.Add ground chicken and seasoning blend to hot pot. Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Add root vegetables and rosemary to hot pot and stir occasionally until tender, 8-10 minutes. -
2 Finish Soup and Finish Dish
Add 4 cups water and chicken base to hot pot. Bring to a boil. Once boiling, add orzo. Cook until orzo is soft, 4-5 minutes.
Remove from burner.Plate dish as pictured on front of card, garnishing soup with cheese. Bon appétit!
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