Description
A comforting and hearty chicken orzo soup, perfect for any day of the week.
Ingredients
Scale
- 2 Tbsp extra virgin olive oil
- 2 large carrots
- 2 stalks celery
- ½ yellow onion
- 3 cloves garlic
- ½ Tbsp fresh thyme
- 6 cups chicken broth
- 1 tsp Italian seasoning
- 3 cups cooked shredded chicken
- ¾ cup dry orzo pasta
- 2 cups spinach
- 3 Tbsp fresh lemon juice
- ¼ cup fresh parsley
- kosher 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 is versatile; you can add vegetables or adjust seasonings to your preference.
- Can be served with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg