Description
This Chicken Orzo Soup is a comforting and nutritious dish, perfect for any time of the year.
Ingredients
Scale
- 2 Tbsp extra virgin olive oil
- 2 large carrots, diced
- 2 stalks celery, diced
- ½ yellow onion (or 1 small yellow onion), diced
- 3 cloves garlic, minced
- 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, chopped
- 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 sauté 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 stored in the refrigerator for up to 3 days. Reheat before serving.
- Freezing is not recommended as the orzo may become mushy when thawed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg