I’m excited to share this Easy Chicken Orzo Soup recipe right after the Thanksgiving holiday. This recipe is very easy to make. Chopping the leeks, carrots and celery is the most difficult part of the entire recipe.
Serve this soup for dinner with a salad and some crusty bread or serve the leftovers for lunch. My three kids have been home all week, and they loved this recipe! We tried it with chopped kale instead of spinach, and it turned out great.
If you have leftover turkey, substitute it for the chopped rotisserie chicken. Also, instead of using a rotisserie chicken, you can use 11/2 pounds boneless, skinless chicken thighs or breasts and cook them prior to adding the carrot, celery and leeks. Remove them before adding the pasta and then place them back in the soup with the spinach and dill.
Easy Chicken Orzo Soup
2 teaspoons olive oil
1 cup diced leeks, white and pale green parts only, rinsed well
11/2 cups cup diced celery
11/2 cups diced carrot
3 garlic cloves, minced
11 cups reduced-sodium chicken broth
2 bay leaves
1/8 teaspoon freshly cracked pepper
1 cup orzo pasta, whole wheat or gluten-free
4 cups baby spinach
1 rotisserie chicken, chopped
1/2 cup chopped fresh dill
Lemon wedges, for serving, optional
1. In a large pot or Dutch oven, heat oil over medium heat. Sauté leeks, celery, carrot and garlic and sauce until soft, about 5 minutes. Add chicken broth, baby leaves and pepper and bring to a boil. Cover, reduce heat to medium-low and cook 10 minutes. Discard the bay leaves.
2. Bring mixture to a boil. Add orzo and cook according to package directions. Add baby spinach and cook until spinach is wilted. Add chicken, dill and add salt or pepper to taste. Serve with lemon wedges.