My Profile
My Recipe Box
Ask Us a Question
Back to Recipes Main
PrintGreek-style Spinach and Orzo Chicken Soup (Slow Cooker)
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.
![[+]](/images/uploads/recipes/2010/Nov/12/251_view.jpg)
Greek-style Spinach and Orzo Chicken Soup (Slow Cooker)
4
bone-in, skinless chicken breasts
4
2 Tbsp
olive oil
30 mL
1 cup
leeks, light green and white part, chopped
250 mL
3 cloves
garlic, minced
3 cloves
1
red pepper(s), seeded, chopped
1
1
bay leaf
1
1/2 tsp
cinnamon, ground
2.5 mL
1/2 tsp
red pepper flakes
2.5 mL
4 sprigs
dill, fresh
4 sprigs
1 can
canned diced tomatoes
250 mL
3 Tbsp
lemon juice, fresh
45 mL
1 tsp
lemon zest
5 mL
1 tsp
sea salt
5 mL
5 cups
low-sodium chicken broth
1.25 L
1 cup
orzo
250 mL
8 cups
baby spinach
2 L
1/4 cup
dill, fresh, minced
60 mL
1
lemon, cut into wedges
1
2
whole wheat pita, large
2
Preparation
Serves 4
Cook time :
6 hours
|
Preparation time :
10 min
Greek-style Spinach and Orzo Chicken Soup (Slow Cooker)
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.
Leave a comment