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Chicken & Orzo Soup

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Ingredients

  • 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
  • 3/4 cup orzo, pastina or other small pasta shape
  • 6 oz. baby spinach
  • 3 cups cooked chicken, shredded
  • Salt and freshly ground pepper, to taste
  • 1/2 cup grated Parmigiano-Reggiano cheese

Details

Servings 4

Preparation

Step 1

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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