Description
A cozy and creamy soup featuring tender chicken, rich broth, and a touch of nutty Parmesan, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 3 cups cooked chicken breast, shredded
- 5 cups chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 3/4 cup orzo pasta
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 cups baby spinach, chopped
- Fresh basil or parsley, for garnish
Instructions
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and 1 teaspoon red pepper flakes, stirring constantly for about 1 minute until fragrant.
- Stir in the shredded chicken, 5 cups chicken broth, crushed tomatoes, Italian seasoning, salt, and black pepper. Mix to combine.
- Bring the soup to a gentle boil over medium heat. Once boiling, add 3/4 cup orzo pasta.
- Reduce heat to a simmer and cook until the orzo is tender, about 8–10 minutes.
- Stir in 1 cup heavy cream and allow it to heat through, about 3 minutes.
- Add 1 cup grated Parmesan cheese, stirring until melted and fully incorporated.
- Mix in 2 cups chopped baby spinach and allow it to wilt in the hot soup for a few minutes before removing from heat.
- Ladle into bowls and garnish with fresh basil or parsley before serving.
Notes
For a lighter option, substitute heavy cream with half-and-half. If the soup thickens too much, add broth or water when reheating to reach desired consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2.5g
- Protein: 33g
- Cholesterol: 80mg