Chicken And Orzo Soup

This cozy chicken and orzo soup is a comforting twist on classic chicken noodle soup, made with tender chicken, spinach, and a savory Parmesan broth. It’s simple, uses everyday ingredients, and comes together in about 45 minutes.

Course Main, Main Course, Main dish, Soup

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 200kcal

Author Jessy Freimann

Equipment

Ingredients

2 Tablespoons olive oil
1 cup onion diced
4 cloves garlic minced
½ teaspoon Herbes de Provence
64 ounces chicken broth
1 parmesan rind
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
2 ½ cups cooked chicken chopped
1 cup orzo cooked per package directions for al dente
2 cups baby spinach roughly chopped
2 Tablespoons lemon juice or more to your taste

Instructions

Heat oil in a large dutch over over medium high heat. Add onion and sauté for 3-5 minutes to soften.
Add garlic, Herbes de Provence, salt and pepper and cook for 1-2 more minutes.
Stir in broth, Parmesan rind and chicken. Bring to a boil and then reduce heat to medium low. Simmer 30 minutes stirring periodically.
Add orzo, spinach and lemon juice and remove the Parmesan rind. Simmer another minute to wilt spinach and serve immediately.

Video

Notes

Season in layers. Add a little salt early, then taste and adjust at the end after the Parmesan rind does its thing.
Take your time with the onions. Letting them soften fully adds a subtle sweetness and deeper flavor to the broth.
Use a Parmesan rind if you can. It adds a rich, savory depth without overpowering anything. The secret to extra flavorful broth!
Don’t over-simmer after adding pasta. Once the orzo goes in, the soup is basically done. You can even turn off the heat and let it sit while the greens wilt.
Ingredients to prep ahead- Dice the onion, mince the garlic, and shred the chicken. Cook and drain the orzo as well.
Leftovers and storage- Keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth. Or, freeze without the orzo and add a fresh batch when reheating.

Nutrition