Waking to a chill in the air makes me want to cuddle up under a warm blanket in front of the fire with a bowl of soup. This Chicken Orzo Spinach Soup recipe is super versatile. You can go all veggie with it. You can add some chicken sausage to it. You can even use a roasted chicken from the grocery store like I do when I’m short on time. Keep in mind when having it for left overs, you might want to add some additional chicken or veggie broth to it. The orzo will keep soaking up the broth and getting plumper and plumper. Chef Ro says “Yum!”
- 1 (32-oz) container less-sodium chicken broth
- 1/2 cup uncooked orzo
- 2 tbsp olive oil
- 2/3 cup coarsely chopped carrot
- 1/2 cup coarsely chopped celery
- 1/2 cup diced onion
- 3/4 lb skinless, boneless chicken breast, cut into 1/2-inch cubes
- 1 1/4 cups water
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 4 cups fresh baby spinach
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
- Bring 1 3/4 cups of broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done; drain.
- While orzo cooks, heat a large saucepan over medium heat. Add oil to the pan; swirl to coat. Add carrot, celery, onion, and chicken (not if using roasted chicken); cook 3 minutes, stirring constantly.
- Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil.
- Reduce heat and simmer 10 minutes or until vegetables are tender.
- Discard fresh herb sprigs.
- Add orzo, spinach, juice, roasted chicken and sausage if using, salt, and pepper; simmer 1 minute or until spinach is wilted and chicken/sausage is warm.
About the Author
Rochelle Barcellona is an animal-loving, family-and-friends-embracing, yoga-nidra-meditation-and-ayurveda-teaching, happy red-headed yogi who owns Nourish Mind Body & Spirit in Northern California. You may learn more about Rochelle here. Rochelle may be reached directly at firstname.lastname@example.org and 916-353-5200.