Description
A deliciously warm bowl of Chicken and Orzo Soup with Garlic and Paprika for comfort and nutrition.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 large carrot, diced
- 1 celery stalk, diced
- 6 cups chicken broth
- 1 cup cooked shredded chicken (rotisserie works well)
- 3/4 cup orzo pasta
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Start by heating olive oil in your pot over medium heat. Add the diced onion, carrot, and celery. Cook for 4–5 minutes until these vegetables are soft and their flavors are well developed.
- Next, add minced garlic, smoked paprika, and dried thyme to the sautéed vegetables. Stir well and allow them to cook for another minute.
- Pour in the chicken broth and increase the heat to bring it to a boil. Then, add the orzo pasta and reduce the heat to a simmer. Cook for about 8–10 minutes, until the orzo is tender yet chewy.
- Once the orzo is cooked, stir in the shredded chicken and lemon juice. Season generously with salt and black pepper. Continue to simmer for an additional 2–3 minutes.
- Before serving, finish with a sprinkle of fresh parsley for a pop of color and freshness. Ladle the soup into bowls and serve hot.
Notes
This soup tastes even better the next day as the flavors have more time to develop. Just store it in the refrigerator and add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 750 mg
- Protein: 27 g