Delicious, thick, filling and warming low-fat Quick Chicken Orzo Soup is the best comfort food in a flash ! Loaded with vegetables too !

Instead of using the usual thin noodles, I used Orzo in this quick Chicken and Orzo Soup. And the soup turned out delicious and much more comforting than noodles.

As I have mentioned before, I do not like spending a lot of time in the kitchen when I am cold.

I much rather prefer a good bowl of quick homemade soup and curl up with my E-Reader.

This recipe is extremely quick to make which makes it perfect for a busy weeknight. And served with some fresh crusty dinner rolls – or a gooey grilled cheese! – you will have dinner ready in no time at all.

You can also decide exactly how thin or thick the Chicken and Orzo Soup should be. I sometimes prefer a little thinner, but on the colder nights, I like a nice thick soup.

Adjust the addition of Cornflour (Cornstarch) according to your preference, or you might not want to add it at all, which is also just fine.

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This recipe is so easy to double or even triple and it would not take any longer to cook.

More Soup recipes you might like:

• Creamy Shrimp Tortellini Soup
• Split Pea and Ground Beef Soup (Slow-Cooker)
• Mexican Bean and Tomato Soup

Quick Chicken Orzo Soup

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Quick Chicken Orzo Soup

Yield: 8 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Delicious, thick, filling and warming Quick Chicken Orzo Soup is the best comfort food in a flash ! Loaded with vegetables too !

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Ingredients

• 1 TB Olive Oil, extra-virgin
• 1/2 cup Onion, chopped
• 1/2 cup Celery, chopped
• 1/2 cup Carrots, peeled and grated
• Salt and Black Pepper, to taste
• 4 cups Chicken Broth or Stock
• 1 cup Orzo Pasta
• 2 1/2 cups Cooked Chicken, shredded
• 2 TB Italian Parsley, chopped
• 1 TB Cornflour, (Cornstarch), optional
• 2 – 3 TB Water, optional

Instructions

1. Heat the Olive Oil in a large saucepan – saute the Onion, Celery and Carrots until almost tender – season to taste with Salt and Pepper (not too much – the Broth/Stock will be salty as well)
2. Add the Broth or Stock and the Orzo – bring to the boil and cook 10 minutes or until the Orzo is cooked through
3. Stir in the Chicken and cook through for a few minutes – stir in the Parsley
4. OPTIONAL: If the soup is not thick enough to your preference, mix the Cornflour and Water – add to the soup, when adding the Chicken – once thickened and cooked through, stir in the parsley

Nutrition Information

Yield 8
Amount Per Serving Calories 193.2Total Fat 4.7gSaturated Fat 0.9gUnsaturated Fat 3gCarbohydrates 21.6gFiber 1.3gSugar 3.5gProtein 14.8g

Did you make this recipe?

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Serve with your choice of fresh bread, croutons or grilled cheese sandwiches.

LINDA