Tuesday, January 28, 2014

Delicious Dinner: Tomato Chicken Orzo Soup

No matter what the weather is like or what time of year it is, soup is always my go-to lunch. Yes, I'm that weird person eating soup on a 90 degree day in the middle of July (and M's husband, Grill Guy, has totally called me out on this in the past!). As part of my New Year resolutions to cook more and save money by bringing my lunch to work more often, I've been scouring Pinterest for some easy and tasty recipes for a beginner chef like me.

You guys - there are seriously so many yummy-looking soups on Pinterest! I pinned a bunch and can't wait to try them all, but one soup definitely stood out above the rest: Cooking on the Front Burner's recipe for Spinach Chicken Orzo Soup! This grown-up chicken soup looked like a big bowl of comfort, and is packed with both protein and delicious veggies (including my personal favorite, mushrooms!).

Not only is this soup easy to take to the office for lunch, but it's also hearty enough to be a dinner entree. Best of all, this recipe is large enough to yield plenty of servings for me to freeze some of it so that I'll have lunches available for a few weeks!

You'll want to start by chopping up your veggies.

Saute your shallots with some olive oil.

Add your vegetables to the pot, followed by the chicken, tomatoes, and liquids (I reduced the amount of liquid from the original recipe but kept the same amount of tomatoes).

Bring the mixture to a boil, then allow the flavors to simmer.

Add the orzo and spinach, then season with salt and pepper to taste.

Tomato Chicken Orzo Soup

Ingredients (for approximately 8 servings)
* 1 tablespoon diced shallot
* 2 tablespoons olive oil
* 1 cup fresh spinach
* 15 oz. can of diced tomatoes with basil and oregano
* 1 cup sliced carrots
* 1 cup sliced baby bella mushrooms
* 1.5 cups chopped cooked chicken
* 1 cup orzo pasta (dry)
* 1 quart chicken broth
* 1 quart water

1) Heat the olive oil in a large soup pot and saute the shallots for three minutes. 

2) Add the carrots and mushrooms, stirring until the mushrooms are light brown.

3) Add the tomatoes, chicken, water, and chicken broth to the pot and bring to a boil, then turn the heat down and simmer for 10 minutes.

4) Add the orzo and spinach, and continue to simmer until the orzo is fully cooked. 

Mmmm...its a big bowl of comfort that is so satisfying during this chilly winter!

What are your favorite soups that I should try making next?



  1. I'm a huge mushroom fan...this looks delish!

  2. Thank you! I'm actually enjoying a bowl of it right now :)

  3. so delicious! ^^


  4. That looks amazing and I always try to use shallots in recipes it adds such a nice flavor!

    1. Thank you! And I totally agree about the shallots...they are way tastier than other onions so I usually swap them into my recipes!

  5. I make at least one soup recipe a week!! They are insanely easy and make so much food. I always have left overs in the freezer!

    1. Yes, soups are truly the best when it comes to having tons of portions leftover! It's great for a not-so-talented chef like me since it means I don't have to spend as much time in the kitchen.

  6. This sounds delicious and would be great on a cold night.

  7. YUM! I love soup all year round, this looks amazing :-D


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B & M

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