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Chicken & Orzo Soup

Course Soup
Author Kara


  • 1 T. butter
  • 1 small onion chopped
  • 2 carrots thinly sliced
  • 1 celery stalk thinly sliced
  • 2 T. fresh or 2 t. dried marjoram
  • 8 cups chicken broth
  • 3/4 cup orzo or other small pasta
  • 6 oz. baby spinach
  • 3 cups cooked chicken shredded (I used a rotisserie chicken)
  • Salt & freshly ground pepper
  • 1/2 c. grated parmigano-reggiano


  1. In a large saucepan over medium heat, melt the butter. Add the onion and saute until translucent, 3 to 4 minutes. Add the carrots, celery and marjoram and saute until the vegetables are softened, about 3 minutes more. Add the broth, increase the heat to medium-high and simmer for 5 minutes to blend the flavors.
  2. Add the pasta to the simmering soup and cook until al dente, 3 to 4 minutes or according to package directions. Add the spinach and chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute.
  3. Season with salt and pepper.
  4. Ladle the soup into bowls and sprinkle with some of the cheese. Serves 4 generously.