Chicken Orzo Soup With Butternut Squash And Leek
Jun 20, 2024 05:02 PM
Chicken noodle soup gets a seasonal fall make-over with butternut squash, orzo pasta, fragrant herbs and sweet leek in this delicious Chicken Orzo Soup.
Now, a lot of people don’t bother with homemade soups because they can be time consuming. And that’s true, especially if you’re making your own broth. But this chicken orzo soup uses time-saving store-bought chicken broth and rotisserie chicken.
So, see? Homemade soup can be a breeze. And what’s more comforting than chicken noodle soup? I’ve been really inspired by fall lately, so I decided to revamp my chicken noodle soup into something a bit more seasonal. This soup combines butternut squash, orzo, leeks and vegetables with fragrant sage, bay leaf and thyme.
It’s basically fall in a bowl.
And if you don’t want to deal with peeling and chopping a butternut squash, I won’t make you. You can grab some pre-cut at the store, and if you do, grab around 1.5 pounds of it.
Now let’s make some chicken orzo soup and get cozy on a La-Z-Boy. (But seriously, do you have one? Cause if you do… I’m coming over.)
Ingredients:
- 1 cup orzo (dry)
- 3 cloves garlic, minced
- 3 carrots, diced
- 1 leek, diced (white and light green parts only)
- 3 stalks celery, diced
- 3 tablespoons fresh sage, chopped
- 1 teaspoon fresh or dried thyme
- 2 fresh or dried bay leaves
- 8 cups organic, free-range chicken broth
- 4 cups butternut squash, peeled and roughly chopped (from about a 2.5–3 lb squash)
- 2 cups shredded rotisserie chicken
- olive oil
- salt + pepper
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
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