Ingredients
Equipment
Method
- Heat olive oil in a Dutch oven or large pot, over medium and sauté onion for about 3 minutes until tender and add garlic and ginger, sauté for about 30 seconds, long enough to release the aroma. Stir in celery and carrots with thyme and cook for another 3-4 minutes until the vegetables start to soften.
- Add the chicken stock, bay leaves, 1/2 teaspoon salt and some pepper. Bring soup to a low boil and reduce to heat to simmer for 45 minutes.
- Bring a sauce pot to a boil for medium-high heat, add some salt and orzo. Cook until al dente and drain. Set aside.
- After 45 minutes, remove chicken breasts from the soup and remove skin and shred the chicken with two forks away from the bones. Add the shredding chicken to the soup, along with the cooked orzo, spinach and parsley. Continue to simmer for 5 minutes. Adjust the seasonings at this time.
- Once the vegetables are tender and the shredded chicken is added along with the spinach and parsley, it is time to ladle the soup into soup bowls. If you so desired, add more parsley, fresh thyme to the serving bowls. Serve with crusty bread.
Nutrition
Notes
Store this soup in the refrigerator for up 3 days in an container with a lid. Any leftovers can be store in a freezer for up to 3 months in a ziplock bag or air-tight freezer safe storage container.