Chicken Vegetable Soup - cooking recipe

Ingredients

1 Tbsp. olive oil
1/2 c. sliced carrot
1/2 c. coarsely chopped celery
1 clove garlic, minced
2 (16 oz. each) cans ready to serve chicken broth
1/4 c. dry orzo (rice-shaped pasta)
1 c. cubed, cooked chicken
1 Tbsp. chopped fresh parsley

Preparation

In 2-quart saucepan over medium heat, in hot oil, cook carrot, celery and garlic until tender-crisp, stirring occasionally.
Add broth and orzo.
Heat to boiling.
Reduce heat to low; cook 15 minutes or until orzo is tender, stirring occasionally.
Stir in chicken and parsley; heat through.
Serve with crackers.