CHICKEN SOUP WITH ORZO AND SPINACH RECIPES

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BARILLA ITALIAN CHICKEN SOUP | BARILLA



Barilla Italian Chicken Soup | Barilla image

For a chicken soup recipe to warm you, count on our orzo pasta, fresh vegetables and a fragrant Italian soup broth.

Provided by Barilla

Prep Time 00:10

Cook Time 00:20

Yield 4

Number Of Ingredients 11

1/2 box Barilla® Orzo
1 whole chicken
2 celery stalks, diced
1 medium carrot, diced
2 bay leaves
1 white onion, chopped
2 pints cherry tomatoes, halved
1 pound fresh spinach
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
1/2 cup Parmigiano-Reggiano cheese, grated

Steps:

  • Combine chicken, celery, carrots, bay leaves, and onions in a stock pot; cover with water and bring to a boil then reduce to a simmer, cook for 30 minutes.
  • Strain and reserve the broth; skin and remove the bones from the chicken. Cut meat into small pieces.
  • Sauté chicken cut in small pieces with oil and garlic.
  • Add halved tomatoes and spinach Season with salt and pepper; sauté two additional minutes.
  • Bring 8 cups of the chicken broth back to a boil, add orzo pasta and cook for 6 minutes.
  • Add chicken, spinach and tomatoes and boil 3 additional minutes. Let the chicken orzo soup rest 10 minutes before serving.
  • Top Italian soup with cheese and a drizzle of olive oil.

LEMON CHICKEN ORZO SOUP RECIPE | ALLRECIPES



Lemon Chicken Orzo Soup Recipe | Allrecipes image

Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.

Provided by ReneePaj

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Noodle Soup Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 6 quarts

Number Of Ingredients 17

8 ounces orzo pasta
1 teaspoon olive oil
3 medium carrots, chopped, or more to taste
3 ribs celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
3 (32 ounce) cartons fat-free, low-sodium chicken broth
½ cup fresh lemon juice
1 lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves
1 lemon, sliced for garnish
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
  • Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
  • Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
  • Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Nutrition Facts : Calories 167.3 calories, CarbohydrateContent 21.7 g, CholesterolContent 20 mg, FatContent 4.1 g, FiberContent 2.6 g, ProteinContent 12.1 g, SaturatedFatContent 1.5 g, SodiumContent 186.9 mg, SugarContent 3.8 g

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