Description
A warm and comforting chicken orzo soup filled with tender diced chicken, sweet carrots, and fragrant broth, brightened with lemon and spinach.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup orzo pasta
- 1 medium onion, diced
- 2 carrots, sliced
- 2 stalks celery, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups spinach or kale (optional)
- Juice of 1 lemon (optional)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Prepare the vegetables and diced chicken.
- Add the onion, carrots, and celery to the pot. Sauté until the onions are soft and the carrots begin to tenderize, about 5 minutes.
- Stir in minced garlic and cook for an additional minute. Add the diced chicken and cook until no longer pink, about 5-7 minutes.
- Pour in chicken broth, bring to a boil, then add orzo, thyme, salt, and pepper. Reduce heat and simmer until orzo is tender, about 8-10 minutes.
- If using, stir in spinach or kale and cook until wilted. Add lemon juice if desired and serve hot.
Notes
For best texture, avoid overcooking the orzo. For a vegetarian version, use vegetable broth and substitute chicken with tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg