Chicken & Orzo Soup

Chicken & Orzo Soup

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients:

  • 1

    Tbs. unsalted butter

  • 1

    small yellow onion, finely chopped

  • 2

    carrots, thinly sliced

  • 1

    celery stalk, thinly sliced

  • 2

    Tbs. minced fresh marjoram

  • 8

    cups chicken broth

  • ¾

    cup orzo, pastina or other small pasta shape

  • 6

    oz. baby spinach

  • 3

    cups cooked chicken, shredded

  • Salt and freshly ground pepper, to taste

  • ½

    cup grated Parmigiano-Reggiano cheese


Directions: Sauté the vegetables In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 3 to 4 minutes. Add the carrots, celery and marjoram and sauté until the vegetables are softened, about 3 minutes more. Add the broth, increase the heat to medium-high and simmer for 5 minutes to blend the flavors. Cook the pasta Add the pasta to the simmering soup and cook until the pasta is al dente, 3 to 4 minutes, or according to the package instructions. Add the spinach and chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute. Season with salt and pepper. Ladle the soup into warmed bowls and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese at the table. Serves 4


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