By Carol Bee Cooks
Creamy Tuscan Chicken Orzo Soup
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, 14 Dec 2024 09:05:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories411.9 kcal (21%)
Total Fat20.7 g (30%)
Carbs25.5 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
2 lbsBoneless Skinless Chicken Thighs
can substitute with chicken breast
Salt
Pepper
to coat chicken, additional for soup to taste
1 tspPaprika
or enough to coat chicken
1 Tbspextra virgin olive oil
2Shallot
minced, my shallots were small so may only need 1 if large
6cloves garlic
minced
3 Tbsptomato paste
½ cupwhite wine
dry
8 cupschicken broth
2 tspItalian Seasoning
more or less to taste
½ tspred pepper flakes
more or less to taste
6 ozMarinated & Quartered Artichoke Hearts
I used 1 6 oz jar, drained, can substitute fresh or canned
4 ozSun-Dried Tomatoes
I used half a jar of Trader Joe's Sundried Tomatoes in Olive Oil, drained
1 cupOrzo
uncooked
2 TbspLemon Juice
additional to serve
2 cupsbaby spinach
1 cupheavy cream
Parmesan Cheese
optional, freshly grated to serve
Fresh Parsley
optional, to serve
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.
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