Chicken Orzo Soup
Leftover chicken breasts diced and simmered with orzo, carrots, and celery in chicken broth.
Servings: 2 servings
Calories: 450kcal
Cost: $$
Ingredients
- 2 leftover chicken breasts diced about 8 oz.
- 2 medium carrots sliced
- 2 celery stalks sliced
- 1 cup orzo
- 6 cups chicken broth low sodium
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
Preparing the Soup:
- In a medium sauce pot add the chicken broth and bring to a boil.
- Next, add in the carrots, celery, salt, and black pepper. Reduce to a simmer and cook for 5 minutes.
- Next, add in the orzo and cook at a simmer for 5 minutes, mixing occasionally.
- Finally, add in the diced chicken breast and cook at a simmer for 5 minutes, or until the orzo is tender.
To Serve:
- Serve this chicken orzo soup with toasted Italian or French bread.
Notes
Invent Your Recipe:
This is a quick and easy version of chicken soup. The ingredients that are chosen for this recipe allow it to be prepared in under 30 minutes. Mainly, the chicken breasts is leftover. If you do not have leftover chicken breasts, you will need to prepare the chicken before using this recipe. I would recommend baking the chicken breasts with some salt and black pepper for seasoning. Bake the chicken at 375 degrees for 25 minutes, then dice up the chicken, and continue on with this recipe.
I used carrots and celery for this recipe because they are kind of the traditional vegetables in chicken soup. With that said, I have made this recipe using frozen okra, peas, corn, and spinach. You can basically use any vegetable you like in this recipe.
Pre-made (store bought) chicken broth is used in the recipe. I always try and use the low sodium, or no salt chicken broth from the store. Then I add in my own salt to taste. Using store bought chicken broth is another reason this soup is prepared in under 30 minutes.
Finally, for pasta, I have also made this recipe with small shells, elbows, and ditalini.
Nutrition
Calories: 450kcal
