This flavorful soup is full of shredded chicken, orzo, and veggies. Some cream is stirred in right at the end for a perfectly creamy broth. Serve with some crusty bread for dipping!
Category: not set
Cuisine: not set
2 lbs Boneless Skinless Chicken Thighs (can substitute
Salt and Pepper (to coat chicken; additional for
1 tsp Paprika (or enough to coat chicken)
1 tbsp Olive Oil
2 small so may only need 1 if large)
6 cloves Garlic (minced)
3 tbsp Tomato Paste
1/2 cup White Wine (dry)
8 cups Chicken Broth
2 tsp Italian Seasoning (more or less to taste)
1/2 tsp Red Pepper Flakes (more or less to taste)
6 oz Marinated & Quartered Artichoke Hearts (I used 1 6 oz jar; drained; can subs
4 oz Sundried Tomatoes (I used half a jar of Trader Joe s Sundried Tomatoes in Olive Oil; drained)
1 cup Orzo (uncooked)
2 tbsp Lemon Juice (additional to serve )
2 cups Baby Spinach
1 cup Heavy Cream
Parmesan Cheese (optional; freshly grated to serv
Fresh Parsley (optional to serve)
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