Description
This homemade chicken vegetable soup with orzo is warm, comforting, cosy and reassuring, not to mention packed with nourishing ingredients.
Ingredients
- 1 tbsp butter
- 1 leek, white part only, sliced
- 1 celery stalk, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 1.5–2 litres / 6–8 cups chicken stock
- 2 bay leaves
- 1 tsp soup seasoning mix (e.g., Mrs. Dash or Vegeta)
- 4 skinless, boneless chicken thighs
- 1 sweet potato, peeled and cubed
- 160g / 1 cup green peas
- Kale, stems removed and leaves sliced
- 60g / 1/2 cup orzo
- Salt and pepper to taste
Instructions
1. Melt the butter in a large soup pot over low heat. Add the sliced leeks, diced carrot, and diced celery. Sauté for 5–7 minutes until slightly softened.
2. Add the minced garlic and cook for 30 seconds longer.
3. Top the vegetable mixture with chicken thighs, bay leaves, and soup seasoning mix. Pour chicken stock over the ingredients and bring to a boil.
4. Lower the heat, cover with a lid, and simmer over medium heat for 20 minutes.
5. Add sweet potatoes, orzo, and kale. Continue cooking for 10 more minutes.
6. Add green peas and remove the chicken thighs. Shred the chicken using two forks and return it to the pot.
7. Warm through for 5 minutes, then season with additional salt and pepper to taste. Remove from heat and serve.
Notes
Use your favorite soup seasoning mix, or a salt-free blend if you’re watching sodium.
Orzo can be swapped for other small pasta shapes or rice.
The soup thickens as it sits due to the orzo, so you may want to add more stock when reheating.
Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.