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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop veggies. Heat olive oil in heavy stock pot. | 2. Saute onions, celery, and carrots on medium-high heat for 8 minutes or until tender. Juice and zest lemon while veggies are cooking. | 3. Add chicken stock and lemon zest, bring to a boil, and cook 3 minutes. | 4. Add orzo or rozamarina, return to a boil, and cook 4 minutes. | 5. Turn off heat and stir in lemon juice, cooked chicken, and cream of chicken soup until well mixed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1	cups	diced	64.0	14.944	1.76	0.16
celery	6	stalks	diced	61.44	11.4048	2.6496	0.6528
carrot	2	cup	diced	104.96	24.5248	2.3808	0.6144
chicken stock	12	cups		1036.8	101.664	72.57600000000001	34.56
cream chicken soup	2	cans		408.9955	55.4747	13.3853	15.0213
chicken	2	cups	cooked	-	-	-	-
orzo pasta	1	cup		-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
lemon zest	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.