Description
A comforting and hearty chicken orzo soup, perfect for a quick dinner or to warm you up.
Ingredients
Scale
- 2 Tbsp extra virgin olive oil
- 2 large carrots
- 2 celery stalks
- ½ yellow onion (or 1 small yellow onion)
- 3 cloves garlic
- ½ Tbsp fresh thyme
- 6 cups chicken broth (or chicken stock)
- 1 tsp Italian seasoning
- 3 cups shredded rotisserie chicken (or other cooked chicken)
- ¾ cup dry orzo pasta
- 2 cups spinach (about 2 large handfuls)
- 3 Tbsp fresh lemon juice (more to taste)
- ¼ cup fresh parsley
- salt & black pepper (to taste)
Instructions
- Heat a large soup pot or Dutch oven on medium heat. Add the extra virgin olive oil. Once heated, add the diced onion, carrots, and celery and saute until softened, about 5-7 minutes.
- Add the garlic, thyme, and Italian seasoning and stir until fragrant, about 30 seconds. Then add the chicken broth. Bring it to a boil. Reduce the heat to medium-low and simmer for 10 minutes to let the flavors absorb and the vegetables continue to cook and soften.
- Add in the orzo and shredded chicken and simmer until the orzo is al dente, about 10 more minutes. Stir frequently to stop the tender orzo pasta from sticking to the pan.
- Turn off the heat and stir in the spinach until it wilts. Add the lemon juice and fresh parsley. Season with salt and pepper to taste as needed.
- Hint: If you prefer a creamier consistency, add a half cup of coconut milk at the end.
Notes
- This soup can be kept in the refrigerator for up to 3 days. Reheat gently on the stove.
- Feel free to add other vegetables like peas or corn for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg