Description
Broccoli Chicken Orzo Soup with Spinach is a cozy, one-pot meal made with tender chicken, fresh vegetables, and hearty orzo in a lemony, nourishing broth — perfect for a quick weeknight dinner or meal prep.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 cups broccoli florets
- 2 cups baby spinach
- 6 cups low-sodium chicken broth
- 3/4 cup orzo pasta
- Salt and pepper to taste
- 1 tbsp lemon juice
- Optional: 1/2 tsp dried thyme or Italian seasoning
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and carrots, sauté until softened, about 4–5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in chicken, season with salt, pepper, and optional herbs. Cook until lightly browned.
- Add chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until chicken is cooked through.
- Remove chicken, shred with forks, and return to pot.
- Add orzo and simmer 8–10 minutes until pasta is tender.
- Add broccoli and cook for 3–4 minutes until tender but still bright.
- Stir in spinach until wilted, then add lemon juice. Adjust seasoning to taste and serve hot.
Notes
- To prevent mushy pasta in leftovers, cook orzo separately and add before serving.
- Substitute quinoa, rice, or small pasta shapes if orzo isn’t available.
- Use rotisserie chicken to save time — add it after cooking orzo.
- Add a splash of cream or grated Parmesan for a richer soup.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
