Autumn Chicken Soup with Orzo
Autumn Chicken Soup with Orzo is the perfect dish for a cozy night in. Plenty of seasonal vegetables, tender chicken, and orzo pasta all simmered in a rich broth.
Ingredients
- 4 tbsp olive oil, divided
- 1 lb boneless skinless chicken breasts or thighs, about 2 large chicken breast or 4 large thighs
- 2 cups butternut squash cut in 1 inch cubes
- 2 celery stalks, diced
- 2 carrots, diced
- 1 small onion chopped fine
- 1 garlic clove, minced
- 3/4 cup orzo pasta
- 1 tsp dried thyme
- 7 cups chicken stock I love using Better Than Bullion Base in place of store-bought stock or broth - Link at bottom of post
- 4 cups fresh spinach
- salt and pepper to taste
Instructions
- Heat a large pot or Dutch oven to medium heat. Season chicken on both sides with salt and pepper. Add 2 tablespoons of olive to pot along with chicken. Cook on both sides until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from pot and set aside.
- Add 1 tablespoon of olive to the pot with the butternut squash. Season with a little salt and pepper. Sauté until golden brown and tender (not mushy) about 10 minutes. Remove from pot and set aside.
- Add the remaining olive oil to the pot along with the onions, celery and carrots. Cook until carrots begin to soften, about 5 minutes. Add in garlic and thyme. Cook 1 minute. Stir in the pasta and toast about 2 minutes.
- Pour in chicken stock and scrap up bits off the bottom of the pot. Turn heat to high and bring liquid to a boil.
- Use the time you're waiting for the stock to boil to dice or shred chicken.
- Once the liquid is boiling, cook 5-6 minutes or until pasta is tender. Stir occasionally.
- Turn heat down to low and add in chicken, butternut squash and spinach. Stir until spinach is wilted. Taste for seasonings and serve!
Notes
Additional veggies you can use in this soup-
- Potatoes
- Peas
- Zucchini
- Corn
- Kale