Description
This Pesto Spinach Chicken Orzo Soup-Pasta hybrid is everything you love in a bowl—comforting like soup, satisfying like pasta, and fresh with every bite. Made with lean chicken, tender orzo, and a swirl of pesto, it’s finished with greens, lemon, and optional carrots or white beans for extra heartiness. It’s cozy without the heaviness and ready in under 30 minutes.
Ingredients
¾ cup orzo
1 lb cooked chicken breast or tenders, shredded or cubed
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups baby spinach
2 tbsp pesto (store-bought or homemade)
Juice of ½ lemon
Salt and pepper to taste
Optional: 1 cup diced carrots, ½ cup canned white beans (drained)
Instructions
In a large pot, heat olive oil. Add onion and sauté until soft, about 3–4 minutes. Add garlic and cook 1 more minute.
Stir in broth and bring to a boil. Add orzo and carrots (if using), and cook for 8–10 minutes until orzo is tender.
Stir in shredded chicken, spinach, white beans (if using), and pesto. Simmer for 2–3 more minutes.
Finish with a squeeze of lemon juice. Adjust seasoning with salt and pepper.
Serve warm with extra pesto or Parmesan on top, if desired.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner