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. It cooks up creamy but there is no dairy in this soup. It’s chock full of vegetables, too.
1/2cupuncooked orzoor other small pasta or even rice
1fresh thyme sprig or a pinch of dried thyme
2 1/2cupsfresh baby spinachor other green, such as chopped bok choy
1Tbsp.fresh lemon juice
Salt and Pepperto taste
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!
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!