Chicken Orzo Soup
20 mins
Ingredients
- 1 tsp olive oil
- ½ onion, peeled and thinly sliced
- 1 carrot, peeled and sliced
- ½ stick celery, chopped
- 80g cooked skinless chicken breast, sliced
- 40g mushrooms, sliced
- 60g dried orzo pasta
- 250ml vegetable stock
- 20g baby spinach
- ½ 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.