Description
A hearty and healthy broccoli chicken soup with orzo pasta, infused with garlic and nutmeg.
Ingredients
Scale
- 1 pound fresh broccoli, stems and florets separated
- 4 cups chicken broth
- 2 cups water
- 3–4 garlic cloves, smashed
- 1 teaspoon kosher salt
- Black pepper, to taste
- 1/4 teaspoon ground nutmeg
- 3/4 cup orzo or ditalini pasta
- 2 cups shredded cooked chicken
- 2 cups baby spinach
- For Serving: Finely grated Parmesan cheese
- For Serving: Extra virgin olive oil
Instructions
- Build the broccoli broth: Add the broccoli stems and florets to a large soup pot. Pour in the chicken broth and water, then add the smashed garlic, kosher salt, and freshly ground black pepper.
- Bring the pot to a boil over medium-high heat, then lower to a gentle simmer. Cover and cook for about 30 minutes to infuse the broth with broccoli and garlic flavor.
- Add the orzo: Stir in the orzo or ditalini pasta and cook uncovered for about 15 minutes, stirring often so the pasta does not stick to the bottom of the pot.
- Add the chicken: When the pasta is nearly tender, add the shredded cooked chicken to the pot and let it heat through for a few minutes.
- Add the spinach: Stir in the baby spinach and let it wilt into the soup, about 1 minute. Taste and adjust the seasoning with extra salt, pepper, or nutmeg as needed.
- Serve: Spoon the soup into bowls and top each serving with a generous handful of finely grated Parmesan, a drizzle of extra virgin olive oil, and extra black pepper if desired.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and leave out the chicken.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg