Springtime Chicken Soup with Orzo

Warm up on cool evenings with a light and colourful soup that’s bursting with fresh veggies.

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Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4

Ingredients

  • 3/4 cup Italpasta Tradizionale Orzo
  • 1 tbsp extra virgin olive oil
  • 1 shallot (or 1/4 / 60 ml onion), finely chopped
  • 1 cup carrots, thinly sliced
  • 1 cup celery, thinly sliced
  • 1 tbsp fresh thyme (or 1/2 tsp / 2 ml dried thyme), finely chopped
  • 1/2 tsp salt
  • 6 cup chicken broth (sodium-reduced)
  • 2 cup cooked chicken, chopped
  • 12 asparagus spears (or 1 1/4 cups / 300 ml frozen asparagus), chopped
  • 1/2 cup fresh or frozen peas
  • 1/4 cup fresh parsley, basil and/or tarragon, finely chopped

Instructions

  • Heat oil in large saucepan set over medium heat; cook shallot, carrots, celery, thyme and salt for about 5 minutes or until softened but not browned. Add broth; bring to boil.
  • Add chicken, asparagus, peas and orzo; cook for about 6 minutes or until orzo is tender. Stir in fresh herbs just before serving.
Tips for Zero Food Waste

Freeze leftover chicken broth in an ice cube tray, cover and use to deglaze roasting pans, create pan sauces, or to loosen pesto.

Use leftover peas to make a Green Pea Soup or this delicious Orzo Pasta with Peas and Feta.

View Recipe

Orzo Pasta with Peas and Feta

Nutritional Analysis

Calories: 310kcal | Carbohydrates: 42g | Protein: 11g | Fat: 11g | Cholesterol: 35mg | Sodium: 470mg | Fiber: 4g | Sugar: 5g