Recipe
Greek-style Spinach and Orzo Chicken Soup
Prep Time: 10 min
Cook Time: 6 hr
Serves: 8
This delicious, comforting soup is like a Greek version of minestrone. Packed with spinach and tomatoes, it is the perfect slow cooker recipe to have on hand in the fall.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1 1/3 lb (0.7 kg)
bone-in, skinless chicken breasts
2 tbsp (30 mL)
olive oil
1 cup (250 mL)
leek(s), light green and white part, chopped
3
cloves garlic, minced
1
red pepper(s), seeded, chopped
1
bay leaf
1/2 tsp (2.5 mL)
cinnamon, ground
1/2 tsp (2.5 mL)
hot red chili pepper flakes
4
sprigs dill, fresh
1 cup (250 mL)
canned diced tomatoes
1 tbsp (15 mL)
lemon juice, fresh
1 tsp (5 mL)
lemon zest
1 tsp (5 mL)
sea salt
5 cups (1.25 L)
water
1 cup (250 mL)
orzo
8 cups (2 L)
baby spinach
1/4 cup (60 mL)
dill, fresh, minced
1
lemon, cut into wedges
2
whole wheat pita, large
Instructions
1
Heat oil in skillet over medium heat. Add chopped leek and minced garlic and sauté until translucent, about 5 minutes. Add the diced red pepper and sauté another few minutes. Add to slow cooker.
2
Add chili pepper flakes, dill weed sprigs, bay leaf, cinnamon, tomatoes with juice, lemon juice, zest of lemon, salt and chicken broth and stir well to combine. Add skinless, bone-in chicken breasts. Cover and cook on low 6-8 hours (or on high for 4-5 hours) until chicken is cooked through.
3
Meanwhile, cook orzo in a separate saucepan until al dente - about 10 minutes. Drain.
4
Preheat oven to 325ºF (160ºC).
5
Remove chicken and dill sprigs from slow cooker and cool. Take meat off the bone and dice into bite-size pieces.
6
Brush pitas with olive oil, cut into small pie shaped slices and place on baking pan. Cook pita’s in oven until crisp.
7
Add cooked orzo to soup along with chicken, baby spinach and minced fresh dill. Heat another 15 minutes until soup returns to boil and spinach is just cooked.
8
Serve in individual bowls with lemon wedges and pita crisps on the side.