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$1.91 per serving
Ready in 45 minutes
Spoonacular Score: 69%
365 Days of Slow Cooking: for Slow Cooker Chicken and Orzo Soup is a main course that serves 6. One serving contains 322 calories, 27g of protein, and 11g of fat. For $1.91 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is perfect for Autumn. This recipe from 365 Days Of Slow Cooking requires bay leaf, pepper, canned tomatoes, and chicken broth. To use up the black pepper you could follow this main course with the Meyer Lemon and Black Pepper Cookies as a dessert. 33 people were glad they tried this recipe. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is pretty good. If you like this recipe, you might also like recipes such as 365 Days of Slow Cooking: for Slow Cooker Chicken and Pesto Soup, 365 Days of Slow Cooking: for Slow Cooker Sesame Chicken, and 365 Days of Slow Cooking: for Slow Cooker Honey Dijon Chicken and Mushrooms.
Read the detailed instructions on 365 Days Of Slow Cooking
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.
When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.
Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.
Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.