Chicken Orzo Vegetable Soup (Easy, Brothy & Flexible)
A cozy, brothy chicken orzo vegetable soup made with simple ingredients and lots of flexibility. Ready in about 30 minutes and perfect for real-life cooking.
Servings 4
Calories 473kcal
Ingredients
- 1 cup orzo
- 4 cups chicken broth - or more for a brothier soup
- 1 lb chicken thighs - or use leftover cooked chicken
- 2 carrots - sliced
- 1 cups fresh spinach - or frozen, excess water removed
- 1/4 cup onion - finely chopped (optional)
- 2 cloves garlic - grated
- 2 tablespoons butter - or oil of choice
- 2 tablespoons fresh parsley - chopped (or to taste)
- Salt and pepper - to taste
- Parmesan cheese for serving
- Splash of lemon juice
Instructions
Cook the chicken:
- In a skillet over medium heat, cook chicken thighs until browned and cooked through. Set aside, then chop or shred into rustic pieces.
Start the base:
- In a large pot, melt butter over medium heat. Add onion and carrots. Cook until carrots begin to soften (longer if you prefer very soft carrots).
Add garlic:
- Stir in grated garlic and cook for about 30 seconds, until fragrant.
Toast the orzo:
- Add orzo to the pot and stir for 1–2 minutes, letting it lightly toast in the butter and vegetables.
Add broth:
- Pour in chicken broth and bring to a gentle simmer.
Simmer:
- Cook until orzo is tender and carrots are cooked to your liking.
Add chicken and spinach:
- Stir in cooked chicken and spinach. Let spinach wilt into the soup.
Finish:
- Add parsley, a splash of lemon juice, and salt and pepper to taste.
Serve:
- Ladle into bowls and top generously with parmesan cheese.
Video
Notes
See below for recipe notes!
Nutrition
Serving: 1g | Calories: 473kcal | Carbohydrates: 34g | Protein: 26g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 1035mg | Potassium: 531mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6236IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 2mg
