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Melissa Clark's Spicy Chicken and Orzo Soup
Ingredients
  • 2 tablespoonsextra-virgin olive oil, plus more as needed
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  • 1 large yellow onion, diced
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  • 2 clovesgarlic, finely grated or minced
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  • 1 tablespoontomato paste
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  • ¾ teaspoonground cumin
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  • ¾ teaspoonkosher salt, plus more for serving
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  • 1 large pinch crushed red pepper flakes, plus more for serving
  • 1 pinchfreshly ground black pepper
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  • 4 cupschicken stock, homemade or store-bought
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  • ½ cuporzo
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  • 5 cupsbaby spinach, roughly chopped
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  • 2 cupsshredded leftover chicken (recipe linked above)
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  • lemon wedges, for serving
  • This is a great mid-week meal! So cozy and comforting, while still being packed with nutrients. It's extra easy to make since the soup is made of mostly pantry ingredients and leftover chicken.
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  • Use my ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT in this recipe.
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  • TECHNIQUE TIP: The key is to have a really rich and tasty chicken stock!
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  • SWAP OPTION: Swap the orzo out for another type of pasta (macaroni, mini shells, etc.), or a grain such as rice.
Steps
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