As the TV weather man works us up into yet another frenzy about the cold temperatures, I offer you this soup to warm you to the core and to fill you up without any guilt.  It's a variation on the classic chicken noodle that is just amazing.  While we both enjoyed the soup, I ate on it all week and loved it. 

The soup is made with orzo, a short pasta that looks like rice.  If you don't have orzo, sub in another noodle or even rice (rice would have a longer cooking time).  The resulting soup is just so good.  I want some now.  

Chicken-Orzo Soup With Spinach

inspired by this soup

serves 6-8

2 tablespoons olive oil

1 medium onion, peeled and diced

1 cup diced carrots

1 cup diced celery

3 cloves garlic, peeled and minced

2 quarts chicken stock

1 (14-ounce) can fire-roasted diced tomatoes

3/4 cup orzo pasta

1/2 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1 cup (or more, depending on your preference) cubed or shredded cooked chicken

4 cups (1- 5 oz clamshell) loosely-packed spinach, rough chopped

salt and black pepper

Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Season soup with salt and pepper.  Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.  Add in the chicken and pasta* and cook for an additional 10 minutes or until pasta is al dente.  

Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Adjust seasonings as needed. Serve warm.

*see notes

Notes