Garlicky Chicken And Orzo Soup

1. 1

   1. Mince garlic. peel carrots and slice 1/4 inch thick. Chop onion fine and mince celery. Mince 2 teaspoons thyme.

2. 2

   2. Heat oil and garlic in Dutch oven over medium low heat, stirring occasionally, until garlic is light golden, about three minutes. Add carrots, onion, celery; increase heat to medium; and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.

3. 3

   3. Stir in thyme and cook until fragrant, about 30 seconds . Stir in broth, scraping up any browned bits, bring to simmer.

4. 4

   4. While broth comes up to a simmer, mince 2 tablespoons parsley. Trim chicken, cut into 3/4 inch pieces, and season with salt and pepper.

5. 5

   5. Stir orzo into broth, return to simmer, cover, and cook over medium low heat, adjusting heat as needed to maintain simmer, about 6 minutes, until orzo is just tender. Stir chicken into soup and cook until chicken is cooked through and orzo is tender, 3 to 5 minutes.

6. 6

   6. Stir in spinach and cook until spinach is wilted, 1 to 2 minutes. Off heat, stir in parsley and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.