Return to Chicken Soup Recipes

 

Lorrie's Springtime Chicken Soup

3 star rating
 

Add a Photo

Submitted by: Lorrie Palmer

 

This soup combines orzo pasta with beet greens, tomatoes, carrots, and chicken for a light-tasting soup. Great for lunch or dinner.
 

Ingredients

  • Olive oil
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 quart chicken stock
  • 1 can (28 ounce) stewed tomatoes, with juice
  • 1 can (14.5 ounce) sliced carrots, drained
  • 1 can (10 3/4 ounce) can cream of celery soup
  • 2 skinless, boneless chicken breast halves, cut in bite size pieces
  • 8 stalks fresh asparagus, cut in 1" pieces
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons Molly McButter
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups fresh beet greens, chopped
  • 1/2 cup uncooked orzo

Save Recipe

Interact

 
Method

Cover bottom of stock pot with olive oil. Add onion and garlic. Cook until onions are tender. Add chicken stock and stewed tomatoes with juice. Bring to a boil. Turn down to simmer and add all other ingredients EXCEPT beet greens and orzo. Stir well so cream soup is fully incorporated. Simmer for 20 minutes. Add orzo and beet greens and simmer another 10 - 15 minutes until orzo is tender.

 

Notes: Serve hot topped with more shredded Parmesan cheese and / or croutons.

 

Number of Servings: 4 - 6

 

Submitted by: Lorrie Palmer ()

 

Advertisement