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

Jackie Mills
Recipe by Cooking Light October 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.

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  • 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.

Nutrition Facts

224 calories; fat 4.7g; saturated fat 0.9g; mono fat 2.3g; poly fat 0.7g; protein 22g; carbohydrates 22.6g; fiber 3g; cholesterol 47mg; iron 1.5mg; sodium 750mg; calcium 43mg.