I’ve got one of the easiest soup recipes for you today…Chicken and Orzo Soup. Not only is this one super hearty, but it contains veggies—bonus! So, it can easily be a one-dish dinner that leaves you with only a cutting board, knife, and pot to clean—exactly what we all need this time of year.
Plus, I have a tip for you. If you make the chicken in your slow cooker the day before, you can also make Overnight Chicken Stock in there to use in the soup as well. Not only will it taste SO much better than store-bought broth, but it will save you money and be better for you. What more could you ask for this holiday season? Haha! Well, probably more than just that, but STILL. Not bad, right? I think I’ll double this recipe next time I make it so that I can stash some away in the freezer.
I’ve been wanting a new soup recipe to add to my repertoire for some time now and this one exceeded my expectations! Enjoy.
Quick Chicken & Orzo Soup
- 1 tablespoon olive oil
- 1/2 onion minced
- 5 carrots peeled, trimmed, and diced
- 3 cloves garlic minced
- 1/4 teaspoon crushed red pepper double if you like a little kick
- 6 cups chicken stock/broth
- 3/4 cup whole-wheat orzo pasta uncooked
- 3 cups shredded/chopped cooked chicken I used The Best Whole Chicken in a Crockpot, but you could also sub rotisserie
- 3 cups fresh spinach leaves chopped
- 1/4 cup heavy cream
- 1 lemon juiced
- 1 teaspoon salt
- 2 tablespoons fresh dill chopped
- Heat the olive oil in a large pot over medium heat. Cook the onion and the carrots (while stirring) until softened, 3 to 5 minutes. Stir in the garlic and the red pepper, and cook for another minute.
- Pour in the stock and bring to a boil. Add the orzo and cook until al dente, about 6 minutes.
- Stir in the chicken, spinach, cream, lemon juice, salt, and dill, and simmer until heated all the way through. Ladle into bowls and serve.