Orzo Soup With Chicken



Prep Time

25 minutes

Cooking Time

30 minutes

  • 1/2 box Barilla orzo

  • 1 whole chicken

  • 1 medium carrot, diced large

  • 2 celery stalks, diced large

  • 1 white onion, chopped

  • 1 pound fresh spinach

  • 2 bay leaves

  • 2 pints cherry tomatoes, halved

  • 1 clove garlic, chopped

  • 2 tablespoons extra virgin olive oil

  • 1/2 cup parmigiano-reggiano cheese, grated

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1) Combine chicken, celery, carrots, bay leaves and onions in a stock pot; cover with water and bring to a boil

2) Strain and reserve the broth; skin and remove the bones from the chicken. Cut meat into small pieces

3) Sauté chicken cut in small pieces with oil and garlic

4) Add halved tomatoes and spinach. Season with salt and pepper; sauté two additional minutes

5) Bring 8 cups of the chicken broth back to a boil, add pasta and cook for 6 minutes

6) Add chicken, spinach and tomatoes and boil 3 additional minutes. Let the soup rest 10 minutes before serving

7) Top with cheese and a drizzle of olive oil

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