A cozy bowl of comfort for every season. Packed with flavor and nutrients, this versatile dish can transform into a creamy orzo soup, a hearty chicken orzo soup, or a vibrant vegetable orzo soup.
Ingredients
Scale:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
6 cups vegetable or chicken broth
1 cup orzo pasta
2 cups fresh spinach or kale, chopped
1 can (14.5 oz) diced tomatoes, undrained
1 cup cooked chicken, shredded (optional)
Fresh parsley, chopped (for garnish)
Parmesan cheese, grated (optional)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic, carrots, and celery. Cook for another 3-4 minutes until the vegetables just begin to soften.
Add the dried thyme, dried oregano, salt, and black pepper. Stir to combine and let the spices become fragrant, about 1 minute.
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Add the orzo pasta and cook for about 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
If using, add the cooked chicken, chopped spinach or kale, and diced tomatoes. Cook for an additional 2-3 minutes until the greens are wilted and heated through.
Adjust seasoning to taste, adding more salt or pepper if necessary.
Remove from heat and let sit for a few minutes before serving.
