Servings: 6
WW Points (per serving): ~6 points
There’s something about this soup that feels like a warm hug — tender chicken, tiny orzo pasta, and all those comforting veggies simmering together. It’s the kind of meal that makes you forget you’re even eating healthy 😌
📝 Ingredients
Base
- 1 tbsp olive oil
- 1½ lbs boneless, skinless chicken breasts (or thighs if you want extra flavor)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 ribs celery, diced
Liquids & Pasta
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken broth (low-sodium)
- 1 cup orzo pasta (uncooked)
Seasoning
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional, for a little kick)
- Salt and pepper, to taste
Finish & Garnish
- 2 cups fresh spinach, roughly chopped
- Freshly grated Parmesan cheese, for serving
👩🍳 Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chicken and cook until lightly browned. Remove and set aside.
- In the same pot, add onion, garlic, carrot, and celery. Sauté for about 5 minutes until softened.
- Pour in the diced tomatoes and chicken broth. Bring to a gentle simmer.
- Add the orzo, oregano, basil, red pepper flakes, salt, and pepper.
- Return the chicken to the pot, cover, and let everything cook together for about 10–12 minutes, until the orzo is tender and the chicken is cooked through.
- Shred the chicken right in the pot, then stir in the chopped spinach until wilted.
- Serve hot with a sprinkle of Parmesan — and maybe a cozy blanket
