A few weeks ago Chicken Orzo Soup was on my weekly meal plan and I promised to share this easy recipe with you.
Here it is- finally.
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This was so delicious and it was perfect for a cold winter night. If you are on the hunt for comfort food or something to warm your soul, this needs to be on your meal plan this week!
Ingredients:
- 2-3 cups shredded cooked chicken breasts (or use a rotisserie chicken)
- 2 T olive oil
- garlic clove, minced (or 1 T of the jarred stuff)
- small onion, chopped
- handful of baby carrots, diced
- 2 stalks of celery, chopped
- 4 c chicken broth (I used the leftover broth from cooking the chicken breasts)
- 1-2 c orzo (depending on how thick you want your soup- I did 1 cup)
- pepper, to taste
Add the olive oil to a stock pot or dutch oven over medium heat.
Toss in the onion, olive oil, garlic, a few cracks of pepper, the celery and carrots.
Cook over medium heat until the veggies start to get tender- about 5 to 7 minutes.
Pour the chicken broth over the veggies.
(I cooked my chicken breasts and just held on to the stock.)
Add the chicken.
Add the orzo.
I did one cup because I wanted some broth left.
Stir.
Place the lid on it and continue to cook on medium until the pasta is tender and everything is well combine- about 25-30 minutes.
Serve it up in bowls.
We had delicious garlic cheddar biscuits with our soup.
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So yummy!
Enjoy!
Chicken Orzo Soup
Ingredients
- 2-3 cups shredded cooked chicken breasts
- 2 T olive oil
- garlic clove, minced (or 1 T of the jarred stuff)
- small onion, chopped
- handful of baby carrots, diced
- 2 stalks of celery, chopped
- 4 c chicken broth (I used the leftover broth from cooking the chicken breasts)
- 1-2 c orzo (depending on how thick you want your soup- I did 1 cup)
- pepper, to taste
Instructions
- Add the olive oil to a stock pot or dutch oven over medium heat.
- Toss in the onion, olive oil, garlic, a few cracks of pepper, the celery and carrots.
- Cook over medium heat until the veggies start to get tender- about 5 to 7 minutes.Pour the chicken broth over the veggies. (I cooked my chicken breasts and just held on to the stock.)
- Add the chicken.Add the orzo.
- I did one cup because I wanted some broth left.
- Stir. Place the lid on it and continue to cook on medium until the pasta is tender and everything is well combine- about 25-30 minutes.
- Serve it up in bowls.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 73mgSodium: 445mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 29g
This soup looks amazing! Thanks for sharing the recipe!
Yum! Love your blog! I would love for you to visit my linky party going on now at http://wallisfarmsdailywalk.blogspot.com/2013/01/blog-post.html
Have a great day!
This looks yummy. We adore orzo at our house. Sharing on the Mess For Less FB page.
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What a yummy meal, nice Chicken Soup and a hot biscuit, perfect for a cold winters day. Hope you are having a great weekend and thanks for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen recently posted..Whats For Dinner Next Week 1-6-13
i was looking at your soup recipes, i noticed they don’t mention how many servings they make, I’m looking for simple soup recipes that feed 30-40. Just need to know if I need to triple your recipes or?? Thanks 🙂
This recipe serves 8-10 ppl. So I would triple it for 30 ppl.
This looks awesome. I love dishes like this and will try this soon! Thank you!