Barilla® Orzo Soup

with Chicken, Carrots & Spinach

  • 350
  • 11 g
    Total Fat
  • 28 g
  • 33 g


Ingredients for 4 people

  • 1/2 Box Barilla® Orzo
  • 1 Whole Chicken
  • 2 Celery Stalks Diced Large
  • 1 Medium Carrot Diced Large
  • 2 Bay Leaves
  • 1 White Onion
  • 2 Pints Cherry Tomatoes Halved
  • 1 Pound Fresh Spinach
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Clove Garlic Chopped
  • 1/2 Cup Parmigiano-Reggiano Cheese Grated


  1. 1
    Combine chicken, celery, carrots, bay leaves and onions in a stock pot; cover with water and bring to a boil.
  2. 2
    Strain and reserve the broth; skin and remove the bones from the chicken. Cut meat into small pieces.
  3. 3
    Sauté chicken cut in small pieces with oil and garlic.
  4. 4
    Add halved tomatoes and spinach Season with salt and pepper; sauté two additional minutes.
  5. 5
    Bring 8 cups of the chicken broth back to a boil, add pasta and cook for 6 minutes.
  6. 6
    Add chicken, spinach and tomatoes and boil three additional minutes. Let the soup rest ten minutes before serving.
  7. 7
    Top with cheese and a drizzle of olive oil.

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