Creamy Tuscan Chicken Orzo Soup

Name: Creamy Tuscan Chicken Orzo Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 lbs Boneless Skinless Chicken Thighs (can substitute with chicken breast); Salt and Pepper (to coat chicken; additional for soup to taste ); 1 tsp Paprika (or enough to coat chicken); 1 tbsp Extra Virgin Olive Oil; 2 Shallot (minced; my shallots were small so may only need 1 if large); 6 cloves Garlic (minced); 3 tbsp Tomato Paste; 1/2 cup White Wine (dry); 8 cups Chicken Broth; 2 tsp Italian Seasoning (more or less to taste); 1/2 tsp Red Pepper Flakes (more or less to taste); 6 oz Marinated & Quartered Artichoke Hearts (I used 1 6 oz jar; drained; can substitute fresh or canned); 4 oz Sun-Dried Tomatoes (I used half a jar of Trader Joe's Sundried Tomatoes in Olive Oil; drained); 1 cup Orzo (uncooked); 2 tbsp Lemon Juice (additional to serve ); 2 cups Baby Spinach; 1 cup Heavy Cream; Parmesan Cheese (optional; freshly grated to serve); Fresh Parsley (optional to serve)

5 steps

Prep:15minCook:45min

This flavorful soup is full of shredded chicken, orzo, and veggies. Some cream is stirred in right at the end for a perfectly creamy broth. Serve with some crusty bread for dipping!

Updated at: Sat, 23 Nov 2024 12:05:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories411.1 kcal (21%)

Total Fat20.7 g (30%)

Carbs25.4 g (10%)

Sugars10.4 g (12%)

Protein29.9 g (60%)

Sodium1187.8 mg (59%)

Fiber5.2 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Generously season chicken thighs with salt, pepper, and paprika on both sides. Meanwhile, heat olive oil in a Dutch Oven or large pot over medium high heat. Add the chicken thighs to the pot, cooking in batches if needed. Cook for 3 minutes a side. The chicken won't be cooked through, but will finish cooking in the soup later. Set the chicken aside on a plate.

Step 2

To the same pot, add the minced shallot and garlic. Cook for 2 minutes, stirring often. Add the tomato paste and stir to incorporate. Cook for 3 minutes until the tomato paste darkens in color. Pour in the white wine to deglaze the pan. Scrape the bottom of the pan with a wooden spoon to loosen any stuck bits. Cook for 2 minutes until most of the liquid is absorbed.

Step 3

Pour in the chicken broth. Add the Italian seasoning, red pepper flakes, artichokes, and sundried tomatoes. Stir to combine. Add back the chicken and bring to a boil. Once boiling add the orzo. Lower the heat to a simmer and cook, stirring occasionally so the orzo doesn't stick for about 15 minutes or until the chicken and orzo are both cooked.

Step 4

Once the chicken and orzo are cooked, remove the chicken to a plate. Using two forks, shred the chicken. Meanwhile, add the lemon juice, baby spinach, and heavy cream to the soup. Add back the shredded chicken.

Step 5

Serve immediately with grated parmesan cheese, fresh parsley, and additional lemon juice.

View on Carol Bee Cooks

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