Description
A steaming pot of healing chicken soup featuring ginger and spinach, packed with protein and comfort.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 ribs celery, diced
- 3 carrots, peeled and sliced
- 1/2 tsp dried thyme
- 6–7 cups organic chicken stock or 2 organic chicken bouillon cubes
- 2 bay leaves
- 1¼ lb chicken breast, bone-in and skin-on
- Salt and pepper to taste
- 3/4 cup pasta, orzo
- 1/4 tsp sea salt
- 1 tbsp lemon juice
- 2 cups organic spinach
- ¼ cup parsley, roughly chopped
- Fresh thyme for garnishing
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat. Sauté onion for about 3 minutes until tender, then add garlic and ginger, sautéing for 30 seconds to release the aroma.
- Stir in celery and carrots with thyme, cooking for another 3-4 minutes until the vegetables start to soften.
- Add chicken stock, bay leaves, 1/2 teaspoon salt, and pepper. Bring to a low boil and then reduce heat to simmer for 45 minutes.
- Bring a separate pot of water to a boil, add salt, and cook orzo until al dente. Drain and set aside.
- After 45 minutes, remove chicken breasts from the soup, shred the chicken, and return it to the soup along with cooked orzo, spinach, and parsley. Simmer for an additional 5 minutes.
- Ladle the soup into bowls. Garnish with parsley and fresh thyme, and serve with a splash of lemon and black pepper.
Notes
For best results, use bone-in, skin-on breasts for richer broth. Store orzo separately if freezing leftovers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg