Chicken Orzo Soup with Spinach & Veggies

🥣 Chicken Orzo Soup with Spinach & Veggies

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, peeled and diced

• 1 bell pepper (orange or red), chopped

• 1 cup cherry tomatoes, halved

• 1 cup cooked chicken breast, shredded or cubed

• 6 cups chicken broth

• ¾ cup orzo pasta

• 1 cup fresh spinach, chopped

• 1 tsp dried oregano

• ½ tsp dried basil

• ½ tsp chili flakes (optional)

• Salt & black pepper, to taste

• ¼ cup grated Parmesan cheese (for garnish)

• Fresh basil leaves, for garnish

Instructions:

1. Sauté the base:
   Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until fragrant and soft.

2. Add veggies:
   Stir in carrots, bell pepper, and cherry tomatoes. Cook for 4–5 minutes until slightly softened.

3. Add chicken & broth:
   Add cooked chicken, oregano, basil, salt, and pepper. Pour in chicken broth and bring to a boil.

4. Cook the orzo:
   Add orzo pasta to the boiling soup. Lower the heat and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender.

5. Finish with greens:
   Stir in chopped spinach and cook for another 2 minutes until wilted.

6. Serve:
   Ladle the soup into bowls, top with grated Parmesan and fresh basil. Enjoy warm!

❓ Q&A 

Q1: Can I use rice instead of orzo?
👉 Yes! You can use white or brown rice — just adjust the cooking time (rice takes longer to cook).

Q2: How can I make it vegetarian?
👉 Replace chicken with white beans or chickpeas, and use vegetable broth instead of chicken broth.

Q3: Can I freeze this soup?
👉 Yes, but freeze it before adding orzo. Pasta can get mushy after thawing. Add fresh orzo when reheating.

Q4: What type of chicken works best?
👉 Leftover rotisserie chicken or poached chicken breast works great for quick prep.

Q5: Can I make it creamy?
👉 Add ½ cup of cream or coconut milk at the end for a creamy version — delicious and rich!