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Chicken Soup with Spinach and Orzo


6 servings, 6 points plus
221 cal.
4g fat
35mg chol.
837mg sodium
28g carb.
3g dietary fiber
20g protein

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  • 4 14-ounce cans chicken broth
  • 1 cup dried orzo pasta
  • 12 ounces fresh asparagus spears, trimmed and cut diagonally into 1 1/2 inch pieces
  • 3 cups chopped fresh spinach, Swiss chard, or kale
  • 1 1/2 cups chopped tomatoes (3 medium)
  • 1 1/2 cup cubed cooked ham
  • 1 1/2 cups shredded cooked chicken
  • Salt
  • Ground black pepper
  • Snipped fresh chives



Step 1

1-In a covered 5 or 6 quart Dutch oven bring broth to boiling. Stir in pasta. Return to boiling, reduce heat. Simmer, uncovered for 6 minutes. Stir in asparagus. Simmer, uncovered, about 2 minutes or until pasta is tender.

2-Stir in spinach, tomatoes, chicken, and ham; heat through. Season to taste with salt & pepper. If desired, sprinkle each serving with chives.

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