UH BRRRR. Brrr, brrr, brrr. Haven’t you heard? Winter has finally come in Michigan and WOW! this Texas gal is freezing her buns off!! Yesterday, the wind chill was so low (think -20F) that they actually cancelled school! We were all pretty happy about it. The hubby had the day off so we decided to burrow inside and make it a family day:) It’s possible that all 4 of us didn’t make it out of our jammies but we did play some intense games of Hungry Hungry Hippo and made a killer Chicken Orzo Soup.
Lemme break it down. Tender bites of chicken, tri colored orzo pasta and baby carrots swim together in a well seasoned broth that is sure to keep you warm and satisfied on the coldest of days. Incredibly flavorful and filling, it’s hard to believe that this soup is only 125 calories a cup.
Since nobody was willing to risk frost bite for a run to the store (dramatic, yes, I know…but consider my southern roots) this soup came together in a wonderful “what do we have hiding in the pantry and fridge” kind of way. I had some leftover roasted chicken thighs, a few baby carrots and some orzo pasta hiding in the back of the pantry from forever ago….seriously what else comes to mind but a hot steaming bowl of soup when you see those ingredients? Feel free to use any leftover chicken you have, chicken breast or a little mix of everything from a rotisserie chicken would work great. I find the thigh meat to be incredibly tender and flavorful so that is what I would recommend if you can. As for the carrots. You don’t have to use baby ones, any carrots would be fine. I actually prefer big chunks of carrot in my soup but Jeff and Jaycie aren’t fans of cooked carrots, so compromises were made and the baby carrots were diced quite small. I also thought peas would have made a great addition but I was overruled. Now, I just happened to have tri colored orzo on hand but plain orzo or any small noodle or even rice would be great and would be an easy substitution if it would save you a trip to the store and really, I am ALL about saving trips to the store in this frigid weather! I hope you make and enjoy this soup as much as we did. Enjoy your weekend and STAY WARM!
Easy Chicken Orzo Soup
- 4 cups reduced sodium fat free chicken broth
- 1 cup water
- 1 medium onion (chopped)
- 10 medium baby carrots (diced)
- 9.5 ounces cooked boneless skinless chicken thigh (cut into bite sized pieces)
- 1 teaspoon garlic powder
- 3/4 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried sage
- 2/3 cup uncooked tri colored orzo pasta
- 1/2 lemon
In a large pot combine the broth, water, onion, carrots and chicken and bring to a low boil.
Add all the seasonings and allow to simmer for 10 minutes.
Add the uncooked orzo and simmer until soft, stirring occasionally.
At this point the soup could be done (I'm almost embarrassed at how easy this is!) If you want, squeeze the juice of 1/4-1/2 of a lemon into the soup at this time. My husband wasn't a fan and preferred it without the lemon but I thought it added a little something extra and would definitely be missed. So you choose. Try it without first and then add a little bit at a time to taste. That's it. Simple and delicious. The best kind of meal!
Nutrition Facts Servings 7.0 Amount Per Serving 1 cup Calories 120 Total Fat 2g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 31mg Sodium 227mg Potassium 115mg Total Carbohydrate 15g Dietary Fiber 1g Sugars 1g Protein 11g