Chicken-Orzo Soup

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen

Nothing says comfort like a bowl of hearty chicken soup. Pair with a sandwich for a simple, heart-warming dinner option.

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 4.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 22g
  • Carbohydrate: 22.6g
  • Fiber: 3g
  • Cholesterol: 47mg
  • Iron: 1.5mg
  • Sodium: 750mg
  • Calcium: 43mg

Ingredients

  • 1 (32-ounce) container fat-free, less-sodium chicken broth, divided
  • 1/2 cup uncooked orzo
  • 2 teaspoons olive oil
  • 2/3 cup coarsely chopped carrot
  • 1/2 cup coarsely chopped celery
  • 1/2 cup chopped onion
  • 3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
  • 1 1/4 cups water
  • 3 fresh parsley sprigs
  • 1 fresh thyme sprig
  • 4 cups fresh baby spinach
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

  1. 1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.
  2. 2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and 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; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.
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