Chicken Orzo Soup

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2 servings
Calories: 265kcal

Ingredients

  • 1/4 cup Orzo pasta
  • 1 tbsp Extra-virgin olive oil
  • 1/4 cup Onion finely chopped
  • 1/4 cup Celery finely chopped
  • 1/2 cup Carrots peeled and chopped
  • 1/3 pound Chicken breast boneless skinless diced small
  • 3 cups Chicken broth
  • 1 Egg beaten
  • 2 cups Baby spinach
US Customary - Metric

Instructions

  • In a pot of salted boiling water, cook the orzo according to the directions on the package. Once cooked drain well and set aside.
  • In a pot, heat the olive oil over medium heat. Sauté the onion, celery, and carrots for about 4 minutes. Add in the chicken, season with salt and pepper, and sauté for 2 to 3 minutes more. Pour in the broth, cover with a lid and bring to a simmer for 20 minutes.
  • Slowly pour in the egg while whisking the soup in a circular motion to prevent the egg from clumping up. Add the spinach and simmer for another 2 to 3 minutes.

Notes

Adjust the portions to batch cook for later in the week

Nutrition

Calories: 265kcal | Carbohydrates: 22g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1436mg | Potassium: 935mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8246IU | Vitamin C: 38mg | Calcium: 79mg | Iron: 2mg

Chicken Orzo Soup

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2 servings
Calories 265 kcal

Ingredients
 
 

  • 1/4 cup Orzo pasta
  • 1 tbsp Extra-virgin olive oil
  • 1/4 cup Onion finely chopped
  • 1/4 cup Celery finely chopped
  • 1/2 cup Carrots peeled and chopped
  • 1/3 pound Chicken breast boneless skinless diced small
  • 3 cups Chicken broth
  • 1 Egg beaten
  • 2 cups Baby spinach

Instructions
 

  • In a pot of salted boiling water, cook the orzo according to the directions on the package. Once cooked drain well and set aside.
  • In a pot, heat the olive oil over medium heat. Sauté the onion, celery, and carrots for about 4 minutes. Add in the chicken, season with salt and pepper, and sauté for 2 to 3 minutes more. Pour in the broth, cover with a lid and bring to a simmer for 20 minutes.
  • Slowly pour in the egg while whisking the soup in a circular motion to prevent the egg from clumping up. Add the spinach and simmer for another 2 to 3 minutes.

Notes

Adjust the portions to batch cook for later in the week

Nutrition

Calories: 265kcalCarbohydrates: 22gProtein: 21gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 1436mgPotassium: 935mgFiber: 3gSugar: 3gVitamin A: 8246IUVitamin C: 38mgCalcium: 79mgIron: 2mg
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