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Chicken Orzo Soup

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 251kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 1/4 cup Onion finely chopped
  • 1/4 cup Celery finely chopped
  • 1/2 cup Carrots peeled and finely chopped
  • 6 cups Chicken broth
  • 5 sprigs Fresh thyme
  • 1/2 pound Chicken breast boneless skinless
  • 1/2 cup Orzo pasta
  • 4 cups Baby spinach
  • 1/2 cup Parmesan cheese grated
US Customary - Metric

Instructions

  • In a pot, heat the olive oil over medium heat. Sauté the onion, celery, and carrots for about 4 minutes. Pour in the broth, thyme, and chicken, season with salt and pepper, cover with a lid and bring to a simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
  • Remove the chicken onto a cutting board. Add the orzo into the soup, cover with a lid and return to a simmer. Using two forks pulling in opposite directions, shred the chicken apart then return it to the simmering soup. Simmer until the orzo is tender (refer to the instructions on the package for cooking time). Stir in the spinach until wilted.
  • Taste and adjust the seasoning with salt if needed. Remove the thyme sprigs. Garnish with parmesan.

Nutrition

Calories: 251kcal | Carbohydrates: 20g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1598mg | Potassium: 802mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5696IU | Vitamin C: 38mg | Calcium: 221mg | Iron: 2mg