Fall Chicken Orzo Soup

Fall Chicken Orzo Soup
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Have you ever bought a whole chicken from the grocery store or made one and then wondered, what am I going to do with the rest of this chicken?  Well I have the perfect recipe for you!  We were in this same predicament this weekend and I pulled out my inspirational recipe book (also known as magazine torn pages in one big heaping pile waiting to be organized) and found a delicious soup.  We gobbled this healthy soup up in minutes!  Easy to make and easy for the whole family to enjoy.

Recipie provided by Cooking Light – October 2009

  • 1 (32-ounce) container fat-free, less-sodium chicken broth, divided
  • 1/2 cup uncooked orzo
  • 2 teaspoons olive oil
  • 2/3 cup coarsely chopped carrot
  • 1/2 cup coarsely chopped celery
  • 1/2 cup chopped onion
  • 3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes  (or remainder or whole chicken)
  • 1 1/4 cups water
  • 3 fresh parsley sprigs (I used dried)
  • 1 fresh thyme sprig (I used dried)
  • 4 cups fresh baby spinach
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.
  2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs (or keep in if you added dried herbs). Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.


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