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Broccoli Chicken Orzo Soup with Spinach

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A cozy, nourishing soup with tender chicken, orzo pasta, broccoli, and fresh spinach simmered in a savory herb-infused broth. Light, filling, and perfect for weeknights.

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced (optional)
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works)
  • 6 cups chicken broth
  • 2 cups broccoli florets (fresh or frozen)
  • 3/4 cup orzo pasta
  • 2 cups fresh spinach
  • 1 tsp dried thyme or Italian seasoning
  • Salt and black pepper to taste
  • 1 tbsp lemon juice (optional)
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat and sauté onion and garlic until softened and fragrant.
  2. Add carrots (if using) and cook for a few more minutes.
  3. Pour in chicken broth and bring to a gentle boil.
  4. Stir in orzo and cook for 5–7 minutes.
  5. Add broccoli florets and cook until tender and orzo is fully cooked, about 4–5 more minutes.
  6. Stir in cooked chicken and fresh spinach, letting the spinach wilt and chicken heat through.
  7. Season with salt, pepper, herbs, and optional lemon juice.
  8. Ladle soup into bowls and top with Parmesan if desired.

Notes

  • Add a splash of cream for a creamier soup.
  • Substitute kale for spinach if preferred.
  • Use turkey instead of chicken for a holiday variation.
  • For low-carb, replace orzo with cauliflower rice or omit it.
  • Store leftovers in the fridge for up to 3 days; add extra broth when reheating.

Nutrition

Find it online: https://cookedbymaya.com/broccoli-chicken-orzo-soup-with-spinach/