Description
A light and comforting low calorie chicken orzo soup made with lean chicken breast, tender orzo pasta, and fresh vegetables simmered in a flavorful broth. Perfect for a healthy meal that’s both satisfying and nourishing.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups low sodium chicken broth
1 cup orzo pasta
2 medium skinless, boneless chicken breasts (about 12 ounces), cut into bite-sized pieces
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
2 cups fresh spinach, chopped
1 tablespoon fresh lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add the bite-sized chicken pieces to the boiling broth.
Stir in dried thyme, dried oregano, salt, and black pepper.
Reduce heat to medium-low and simmer for 10 minutes until chicken is cooked through.
Add the orzo pasta to the pot and cook for 8-10 minutes until the pasta is tender.
Stir in chopped fresh spinach and cook for 2 minutes until wilted.
Remove the pot from heat and stir in fresh lemon juice.
Adjust seasoning with additional salt and pepper if needed.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes