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Chicken Orzo Soup

A warm and comforting bowl of chicken orzo soup, packed with tender chicken, vibrant vegetables, and orzo pasta, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups cooked chicken shredded
  • 1 cup orzo pasta
  • 2 cups fresh spinach
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Stir in the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened and fragrant.
  3. Add the minced garlic, thyme, and oregano. Cook briefly until the garlic is fragrant.
  4. Pour the chicken broth into the pot and bring it to a simmer.
  5. Stir in the shredded chicken and orzo pasta.
  6. Let the soup simmer for about 10-12 minutes, or until the orzo is cooked al dente.
  7. Fold in the fresh spinach and let it wilt for a minute.
  8. Season the soup with salt and pepper to taste.

Notes

This soup is even better the next day and can be stored in an airtight container in the fridge for up to 4 days.