Orzo, Squash, and Chicken Soup |
Author: Valerie@Snap-Peas
Orzo, Squash, and Chicken Soup
- 1 butternut (or delicata) squash
- 3Tbsp olive oil
- salt and pepper
- 1-2 breasts from roasted chicken, shredded
- 1 cup orzo
- 2 Tbsp olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 5 sage leaves, torn
- 4 cups chicken broth
- handful of baby spinach leaves, torn
- Preheat oven to 400°
- Peel and cube the squash, toss with 2Tbsp olive oil and spread on parchment lined baking sheet.
- Season with salt and pepper.
- Bake for about 30 minutes, until it is tender and caramelized.
- Cook orzo in boiling, salted water (according to package directions) for 7 minutes.
- Drain and set aside.
- In a large saucepan, over medium high heat, add 3 Tbsp. olive oil and saute the onion, garlic, and sage until soft, about 5 minutes.
- Ad the broth and bring to a boil.
- Add the orzo, shredded chicken, and squash and reduce heat to simmer for 15 minutes.
- Add the spinach, season to taste with salt and pepper, and serve.
Recipe by snap-peas at https://www.snap-peas.com/2013/02/27/orzo-squash-and-chicken-soup/
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