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Greek-style Spinach and Orzo Chicken Soup

This delicious, comforting soup is like a Greek version of minestrone. Packed with spinach and tomatoes, it is the perfect slow cooker recipe to have on hand in the fall.
Serves: 8
Prep Time: 10 min
Cook Time: 6 hours

Ingredients

1 ⅓ lb bone-in, skinless chicken breasts
2 tbsp olive oil
1 cup leek(s), light green and white part, chopped
3 cloves garlic, minced
1 red pepper(s), seeded, chopped
1 bay leaf
½ tsp cinnamon, ground
½ tsp hot red chili pepper flakes
4 sprigs dill, fresh
1 cup canned diced tomatoes
1 tbsp lemon juice, fresh
1 tsp lemon zest
1 tsp sea salt
5 cups water
1 cup orzo
8 cups baby spinach
¼ cup dill, fresh, minced
1 lemon, cut into wedges
2 whole wheat pita, large

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Heat oil in skillet over medium heat. Add chopped leek and minced garlic and sauté until translucent, about 5 minutes. Add the diced red pepper and sauté another few minutes. Add to slow cooker.

  2. Add chili pepper flakes, dill weed sprigs, bay leaf, cinnamon, tomatoes with juice, lemon juice, zest of lemon, salt and chicken broth and stir well to combine. Add skinless, bone-in chicken breasts. Cover and cook on low 6-8 hours (or on high for 4-5 hours) until chicken is cooked through.

  3. Meanwhile, cook orzo in a separate saucepan until al dente – about 10 minutes. Drain.

  4. Preheat oven to 325ºF (160ºC).

  5. Remove chicken and dill sprigs from slow cooker and cool. Take meat off the bone and dice into bite-size pieces.

  6. Brush pitas with olive oil, cut into small pie shaped slices and place on baking pan. Cook pita’s in oven until crisp.

  7. Add cooked orzo to soup along with chicken, baby spinach and minced fresh dill. Heat another 15 minutes until soup returns to boil and spinach is just cooked.

  8. Serve in individual bowls with lemon wedges and pita crisps on the side.

Nutrition Info

Per 350 g serving Amount
Calories260
Protein23 g
Fat5 g
Saturated Fat1 g
Carbohydrate31 g
Fibre4 g
Sugar3 g
Cholesterol45 mg
Sodium450 mg
Per 350 g serving % Daily Value
Potassium10
Calcium6
Iron30
Vitamin A20
Vitamin C70
Vitamin B630
Vitamin B1214
Folate26
Zinc73