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Chicken and Orzo Soup

Karla MeiKarla Mei Robertson

A quick, flavorful and filling take on chicken noodle soup.

servings:Makes 8 servings
total time:
45 min


  • 1 tbsp. unsalted butter
  • 1 small yellow onion, chopped
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 tbsp. fresh marjoram
  • 8 cups chicken stock
  • 3/4 cups Orzo
  • 6 oz. baby spinach
  • 3 cups cooked chicken, shredded
  • salt
  • freshly ground pepper
  • 1/2 cups Parmesan cheese, freshly grated
Chicken and Orzo Soup photo


  • 1

    1. In a large suacepan over medium heat, melt the butter. Add the onion and saute until translucent, 3-4 minutes.

  • 2

    2. Add the carrots, celery and marjoram and saute until the vegetables are softened, about 3 minutes longer.

  • 3

    3. Add the broth, raise the heat to medium-high, and simmer for 5 minutes to blend the flavors.

  • 4

    4. Add the pasta to the simmering soup and cook for 3-4 minutes or until the pasta is al dente.

  • 5

    5. Add the spinach and the chicken and cook until the chicken is warmed through, about 1 minute.

  • 6

    6. Season to taste with salt and pepper.

  • 7

    7. Divide soup among 4 bowls and sprinkle with Parmesan cheese.



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