Prep time 15 mins

Cook time 35 mins


2 Tbsp. vegetable oil 
12 oz. boneless, skinless chicken breasts (2 small or 1 large, cut in half for faster cooking)
6 oz. green beans, cut into 1 1/2-inch pieces (1 1/2 cups)
3 medium carrots, diced (1 cup)
2 large celery stalks, sliced (1 cup) 
1/2 cup diced onion
4 cups water 
3 to 4 Tbsp. College Inn® Savory Infusions Herb Roasted Chicken 
1/3 cup uncooked orzo 
Chopped parsley, optional


  1. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 7 to 10 minutes without turning until browned on the bottom. Flip chicken and push to one side of the pan. Add green beans, carrots, celery and onion to the other side of the pan; cook 10 minutes, stirring occasionally, until carrots are slightly tender.

  2. Stir in water and Savory Infusions; bring to a boil over high heat. Add pasta; return to a boil then reduce heat to medium and simmer about 15 minutes until pasta is tender.  Remove from heat.

  3. Remove chicken to a plate; shred into bite-sized pieces and add back to soup.  Stir in parsley before serving, if desired.

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