Name: Creamy Chicken Feta Soup with Orzo
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken breasts; 1 cup diced onion; 3 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, diced; 1 red bell pepper diced; 6 cups low-sodium chicken broth; 1 cup heavy cream; 1 cup orzo pasta; 1 cup crumbled feta cheese; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (or to taste); 2 tablespoons lemon juice (juice of 1 lemon); 2 cups fresh spinach, chopped; fresh parsley, chopped (for garnish)

Description

This creamy chicken feta soup with orzo is a comforting dish perfect for chilly days. Packed with flavors and easy to prepare in a slow cooker, it’s a delightful meal that warms both the body and soul.

Ingredients

Scale

1 lb boneless, skinless chicken breasts
1 cup diced onion
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 red bell pepper diced
6 cups low-sodium chicken broth
1 cup heavy cream
1 cup orzo pasta
1 cup crumbled feta cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2 tablespoons lemon juice (juice of 1 lemon)
2 cups fresh spinach, chopped
fresh parsley, chopped (for garnish)

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Instructions

Begin by cutting the chicken breasts into cubes. This should take about 5 minutes.
In a large slow cooker, add the chicken pieces along with the diced onion, garlic, carrots, celery, and red bell pepper. This preparation should not take longer than 10 minutes.
Pour the chicken broth over the ingredients in the slow cooker, ensuring everything is well covered. This should take about 2 minutes.
Sprinkle the dried herbs (oregano, thyme) as well as salt and pepper over the mixture. Stir gently to evenly distribute the spices. This will take about 2 minutes.
Place the lid on the slow cooker and cook the soup on low for 6-8 hours or on high for 3-4 hours. The soup is done when the chicken is tender and easily shreds.
Once the cooking time is up, remove the chicken from the slow cooker and shred it with two forks into small pieces. This should take about 5 minutes. Return the shredded chicken to the slow cooker.
Add the orzo pasta and the cream, and cook the soup for an additional 10-15 minutes until the pasta is al dente. Stir occasionally to prevent sticking.
Before serving, add the lemon juice and chopped spinach. Stir well and let the soup sit for another 5 minutes until the spinach has wilted.
Serve the soup hot and garnish with fresh parsley. This should be done immediately to keep the flavors fresh.

Prep Time: 15 minutes
Cook Time: 420 minutes
Category: Dinner
Cuisine: Mediterranean

Nutrition

Serving Size: 1
Calories: 450
Sugar: 3 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 12 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 100 mg