Clean Eating Chicken Soup with Spinach and Orzo

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Continuing the season of soup making, I switched up my dad’s Chicken Soup Recipe and added spinach and orzo to it. This soup will take around 3 hours to make — so it’s perfect for a wintery day when you can just add the ingredients and let it simmer. It really doesn’t need much tlc. I used organic chicken, organic chicken broth, frozen organic spinach, veggies, and whole wheat orzo. This was actually a very kid friendly soup and two out of my three (Picky Eater 1.0 included) tried it and liked it. Serve it with some crusty bread and you have a meal to tide you over in this cold weather.

Get a large stockpot and set it out. I have a 16 quart stockpot that my dad got for me and use it exclusively for large batches of soup.

You’ll need:

Cut up fresh organic chicken (remember to take the bagged insides out). If an organic chicken is not available, try for a kosher chicken.
Organic celery
Organic Carrots
Yellow onion
Garlic to taste (I used whole cloves)
Thyme to taste
Salt and pepper to taste
1 large parsnip
Frozen organic spinach
Organic Free Range Chicken Broth
8 quarts water
Whole Wheat Orzo

Instructions:
Add all ingredients to your stockpot. Simmer for 2 hours. Add orzo during the last 9 minutes (put timer on and shut off soup at 9 minutes. Serve. After the soup has cooled, scoop any chicken fat of of the top.

Clean Eating Chicken Soup with Spinach and Orzo

Nancy Johnson Horn, The Mama Maven Blog

5 from 1 vote

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Course Soup

Cuisine American

Ingredients

  

• Cut up fresh organic chicken remember to take the bagged insides out. If an organic chicken is not available, try for a kosher chicken.
• Organic celery
• Organic Carrots
• Yellow onion
• Garlic to taste I used whole cloves
• Thyme to taste
• Salt and pepper to taste
• 1 large parsnip
• Frozen organic spinach
• Organic Free Range Chicken Broth
• 8 quarts water
• Whole Wheat Orzo

Instructions

 

• Add all ingredients to your stockpot. Simmer for 2 hours. Add orzo during the last 9 minutes (put timer on and shut off soup at 9 minutes. Serve. After the soup has cooled, scoop any chicken fat of of the top.

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