ITALIAN ORZO SPINACH SOUP WITH CHICKEN

ITALIAN ORZO SPINACH SOUP WITH CHICKEN

December 23, 2016

*Recipes portioned for single serving

Ingredients:

  • 2 chicken thighs
  • 1 small white onion
  • 1 carrot
  • 2 stalks of celery
  • 3 cloves of garlic
  • 6 cups of chicken stock
  • 1 14 oz can of fire roasted tomatoes
  • 8 ounces of whole wheat orzo pasta
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon rosemary
  • 4 cups spinach loosely packed
  • Salt and pepper

Instructions:

  1. Preheat oven to 375°. Place chicken thighs on baking sheet. Rub with olive oil, season with salt and pepper. Bake for 25-30 minutes.
  2. Boil 6 cups of water, when water boils, add 3 stock cubes. 
  3. Meanwhile, heat oil in a large stockpot over medium-high. Peel and dice onion, sauté until soft, about 4 minutes. Here's a video reviewing how to peel and dice and onion. Add chicken stock, tomatoes, orzo (pasta), herbs. Stir to combine.
  4. Bring soup to a simmer, stirring occasionally, until pasta is al dente.
  5. Stir in spinach and cook for 1-2 minutes until bright green and wilted. Add chicken and season with salt and pepper to taste. Serve with warm crusty bread (optional).


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