Get the Recipe: Quick and Easy Chicken Orzo Soup
This is a comforting and hearty soup that can be made in just about 20 minutes, so it’s perfect for a quick lunch or a dinner with a crusty bread.
Ingredients
- 2 teaspoons olive oil
- 2/3 cup carrots, diced
- 1/2 cup onion, diced
- 3/4 lb. skinless, boneless chicken breasts, cut into 1/2-inch cubes (about 2 breasts)
- 4 cups chicken broth
- 1/2 cup uncooked orzo, or other small pasta or even rice
- 1 cup frozen corn
- 1 cups water
- 1 fresh thyme sprig , or a pinch of dried thyme
- 2 1/2 cups fresh baby spinach, or other green, such as chopped bok choy
- 1 Tablespoon fresh lemon juice
- Salt and Pepper, to taste
Instructions
- Add oil to large soup pot or Dutch oven and heat over medium heat. Add the carrot, onion and chicken. Cook, stirring, for about 3 minutes. Stir in the chicken broth, water, parsley and thyme. Increase the heat to medium high and bring to a boil. Add the orzo and corn and stir to combine. Reduce the heat to low, cover and simmer for 10 minutes or until the vegetables are tender and the orzo is cooked.
- Discard thyme sprig, if used. Add the spinach and lemon juice. Cook for one minute to wilt the spinach. Taste and add salt, and pepper, if necessary. If soup is too thick, you can thin it with a bit more chicken broth or water, if necessary. Serve and enjoy!
Notes
Tips!
- While I've used carrots, spinach and corn here, you can use any vegetables you like in this soup.
- Top Tip! Be sure to taste and season your soup well at the end of cooking. Salting brings all the great favours of this soup together.
- Leftover soup will thicken as it sits in the fridge, as the orzo will continue to soak up the broth as it sits. You can thin it out with a little more chicken broth or just enjoy it in its more stew-like form.
Serving: 1serving, Calories: 262kcal, Carbohydrates: 30g, Protein: 24g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 54mg, Sodium: 995mg, Potassium: 868mg, Fiber: 3g, Sugar: 3g, Vitamin A: 5348IU, Vitamin C: 30mg, Calcium: 52mg, Iron: 2mg
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