Garlicky Chicken And Orzo Soup Recipes
CHICKEN AND ORZO SKILLET
Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.
Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges
GARLIC CHICKEN WITH ORZO NOODLES
This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta. I have several variations for this recipe. Add more red pepper for extra spice. Substitute the chicken for clams or shrimp. Substitute the spinach leaves for diced tomatoes. I've also added spices such as basil, rosemary and oregano bringing a distinct Italian flavor to the dish.
Provided by VBRAUER671
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.4 g, Cholesterol 38.1 mg, Fat 10.6 g, Fiber 2.9 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 164.1 mg, Sugar 0.9 g
CHICKEN ORZO SOUP
This quick chicken orzo soup has warm, comforting flavors from the perfect combination of broth, chicken and vegetables. The orzo makes it filling without weighing it down.
Provided by Pam Lolley
Categories Healthy Chicken Noodle Soup Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven or other large pot over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring often, until the vegetables are just soft, about 8 minutes. Stir in broth, chicken, salt, Italian seasoning and pepper; bring to a boil over high heat. Reduce heat to medium and gently boil, undisturbed, for 5 minutes. Stir in orzo and cook, undisturbed, until the orzo is tender, 8 to 10 minutes.
Nutrition Facts : Calories 454 calories, Carbohydrate 41 g, Cholesterol 89 mg, Fat 12 g, Fiber 9 g, Protein 43 g, SaturatedFat 2 g, Sodium 722 mg, Sugar 4 g
CHICKEN, VEGETABLE, AND ORZO SOUP
Very easy and very tasty! Ready in minutes if you let your food processor do all the chopping. From: The Big Book of Chicken by Maryana Vollstedt
Provided by Chicagoland Chef du
Categories Clear Soup
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor: add carrots, celery, onion and garlic. Chop coursely.
- In a large soup pot over high heat; bring the stock to a boil.
- Add the vegetables, chicken, orzo and seasonings.
- Reduce heat to medium-low and simmer, covered until the chicken and vegetables are tender, about 15 -20 minutes.
- Stir in parsley and serve.
GARLICKY CHICKEN AND ORZO SOUP
Make and share this Garlicky CHicken and Orzo Soup recipe from Food.com.
Provided by tnap65
Categories Low Cholesterol
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Mince garlic. peel carrots and slice 1/4 inch thick. Chop onion fine and mince celery. Mince 2 teaspoons thyme.
- 2. Heat oil and garlic in Dutch oven over medium low heat, stirring occasionally, until garlic is light golden, about three minutes. Add carrots, onion, celery; increase heat to medium; and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.
- 3. Stir in thyme and cook until fragrant, about 30 seconds . Stir in broth, scraping up any browned bits, bring to simmer.
- 4. While broth comes up to a simmer, mince 2 tablespoons parsley. Trim chicken, cut into 3/4 inch pieces, and season with salt and pepper.
- 5. Stir orzo into broth, return to simmer, cover, and cook over medium low heat, adjusting heat as needed to maintain simmer, about 6 minutes, until orzo is just tender. Stir chicken into soup and cook until chicken is cooked through and orzo is tender, 3 to 5 minutes.
- 6. Stir in spinach and cook until spinach is wilted, 1 to 2 minutes. Off heat, stir in parsley and season with salt and pepper.
Nutrition Facts : Calories 290.9, Fat 9.2, SaturatedFat 1.7, Cholesterol 72.6, Sodium 916, Carbohydrate 18.1, Fiber 2.1, Sugar 3.1, Protein 32.3
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- 1. Season the chicken all over with salt and pepper. 2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Reduce the heat to low, add the smashed garlic cloves and cook another 3-5 minutes, until golden. Add the carrots, sage, thyme, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, parmesan rind, and a pinch of red pepper flakes. Simmer over medium heat for 15-20 minutes or up to 4-6 hours over low heat. 3. Remove the chicken and shred. Stir the kale, dill, and lemon juice into the soup, cooking another 5 minutes. Remove the parmesan rind and bay leaf. Stir back in the shredded chicken. Taste and season with salt and pepper.4. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.5. Divide the orzo among bowls and pour the soup over top. Top each bowl with fresh dill and a squeeze of lemon, i
- 1. In the bowl of your crockpot, combine the olive oil, chicken, garlic cloves, carrots, sage, thyme, broth, parmesan rind, and a pinch of red pepper flakes. Season the salt and pepper. Cover and cook on low for 5-6 hours or high for 4-5 hours. 3. Once done cooking, remove the chicken and shred. Stir the kale, dill, and lemon juice into the soup, cooking another 10 minutes. Remove the parmesan rind and bay leaf. Stir back in the shredded chicken. Taste and season with salt and pepper.4. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.5. Divide the orzo among bowls and pour the soup over top. Top each bowl with fresh dill and a squeeze of lemon, if desired.
- 1. Season the chicken all over with salt and pepper. 2. Set Instant Pot to sauté and add the olive oil. Once hot, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Stir in the smashed garlic cloves and cook another 3-5 minutes, until golden. Add the carrots, sage, thyme, and a pinch each of salt and pepper. Add the broth, parmesan rind, and a pinch of red pepper flakes. Cover and cook on high pressure for 8 minutes. 3. Remove the chicken and shred. 4. Set Instant Pot to sauté. Stir the orzo, kale, dill, and lemon juice, cooking another 8 minutes, until the orzo is al dente. Remove the parmesan rind and bay leaf. Stir back in the shredded chicken. Taste and season with salt and pepper.5. Divide the soup among bowls. Top each bowl with fresh dill and a squeeze of lemon, if desired.
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- Season the chicken all over with salt and pepper. Heat the oil in a pot over medium-high heat. Add the chicken to the pot and cook until deeply golden browned, flipping once halfway through, about 15 minutes total. Transfer the chicken to a cutting board and let cool.
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- Remove the garlic from the chicken stock and add to the bowl of a blender or food processor along with the eggs and lemon juice. Process to combine. Continue to run the blender or food processor while slowly streaming in one cup of the hot stock until fully combined and smooth. Set aside.
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