Chicken Orzo Soup

Ingredients

Serves 1

• 1 tsp olive oil
• 1/2 onion, peeled and thinly sliced
• 1 carrot, peeled and sliced
• 1/2 stick celery, chopped
• 80g cooked skinless chicken breast, sliced
• 40g mushrooms, sliced
• 60g orzo pasta
• 250ml vegetable stock
• 20g baby spinach
• 1/2 tsp dijon mustard
• Salt and pepper

Method

Heat the oil in a saucepan over a medium to high heat. Add the onion, carrot(s) and celery and cook for 4-5 minutes until starting to soften.

Add the chicken and mushrooms, stir well and then add the orzo and vegetable stock.

Bring to a simmer and leave for 10 minutes, stirring every so often and topping up the stock if needed. Stir in the spinach and mustard, season to taste then enjoy.

Tips:

This soup is good for batch cooking and it also freezes well. You may need to add a little more stock when reheating to replace the liquid absorbed by the pasta over time.

You can use chicken stock if preferred.

A banging recipe from The Body Coach app!