Spring Chicken Soup With Orzo Recipe

Name: Spring Chicken Soup With Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup orzo pasta; 14 lb asparagus; 1 medium leek; 1 large carrot, peeled and diced; 2 cups diced roasted chicken breasts; 1 tablespoon olive oil; 1 tablespoon butter; ½ cup finely chopped shallot; 1 stalk celery, finely chopped; 2 teaspoons fresh thyme leaves or ¼ teaspoon crushed dried thyme; 1 12 quarts low sodium chicken broth; ⅓ cup fresh peas or ⅓ cup frozen peas; 1 tablespoon minced fresh dill or ¾ teaspoon dried dill weed, crushed; ¾ teaspoon salt; ¼ teaspoon fresh ground black pepper; ¼ cup shredded white cheddar cheese

Servings: persons

½ cup orzo pasta
14 lb asparagus
1 medium leek
1 large carrot, peeled and diced
2 cups diced roasted chicken breasts
1 tablespoon olive oil
1 tablespoon butter
½ cup finely chopped shallot
1 stalk celery, finely chopped
2 teaspoons fresh thyme leaves or ¼ teaspoon crushed dried thyme
1 12 quarts low sodium chicken broth
⅓ cup fresh peas or ⅓ cup frozen peas
1 tablespoon minced fresh dill or ¾ teaspoon dried dill weed, crushed
¾ teaspoon salt
¼ teaspoon fresh ground black pepper
¼ cup shredded white cheddar cheese

1
In a saucepan halfway full of water, boil the uncooked orzo pasta for 5 minutes; drain, rinse, and set aside to allow to drain again.
2
Trim the asparagus and remove the fibrous parts from about halfway down the stalk with a vegetable peeler; cut on the diagonal into 1 inch pieces and set aside.
3
Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
4
Cut leeks lengthwise in quarters, then into about 1-inch squares.
5
Peel and dice the carrot.
6
In a large, heavy pot (5 quart) over medium temperature, heat the olive oil and butter together then add the leeks and shallot and saute for 5 minutes.
7
Add the thyme and broth and simmer for 15 minutes.
8
Add the orzo, asparagus, and chicken and simmer for 5 minutes; stir in the peas, dill, salt, and pepper and simmer another 5 minutes.
9
Remove the pot from the heat, cover, and let sit for 5 minutes.
10
Garnish each serving with cheddar, serve, and enjoy!

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup orzo pasta, 14 lb asparagus, 1 medium leek, 1 large carrot, peeled and diced, and more.

Yes, Spring Chicken Soup With Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Chicken Soup With Orzo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions