Thankfully, the weather cooled down again after a spell of unusually warm temperatures and with our schedule right now, we wanted a meal that was both warm and simple to prepare. Pulling two servings of my healthy What’s in the Fridge Veggie Soup Base from the freezer pantry, then adding protein and carbs to it was exactly what we needed.
What makes this soup recipe so easy is my system that relies heavily on both well stocked kitchen and freezer pantries. I had two servings of my vegetable soup base in my freezer pantry ready to thaw and heat up. If you need to begin from scratch, the recipe card for creating the soup base is provided below, in addition to the chicken and pasta soup recipe card.
THE HEALTHY INGREDIENTS FOR THE VEGGIE SOUP BASE
Begin with the veggie soup base, then add the ingredients needed to make the Chicken and Whole Wheat Orzo Pasta Soup recipe. If the soup base is in your freezer, be sure to remove it ahead of time, to thaw. Then you’re all set to prepare a wholesome, well balanced, great tasting soup in just a few minutes. It simply couldn’t be easier!
I also keep 6 oz. portions of good quality chicken in my freezer pantry. It can be added when heating the soup since it thaws quickly, but make sure it’s heated thoroughly. I used dried parsley because I didn’t have fresh, so having a well-stocked spice cabinet is important too. I also had a box of easy cooking whole wheat orzo pasta on hand. Add it during the last 8 minutes of cooking.
This wholesome chicken and whole wheat pasta soup is hearty and comforting. The whole grains provide vitamins and minerals and help sustain energy. The lean chicken is an excellent source of protein and a good source of Vitamin B, Vitamin D, Calcium, Iron and Zinc. While, all the veggies bring vitamins, minerals, fiber and antioxidants to the table, and are good for immune support.
Chicken and Whole Wheat Orzo Pasta Soup
- 2 Servings of What’s in the Fridge Veggie Soup Base (You Can Find the Recipe Card Below or on My Website in the Soup Category)
- 6 oz. Pre-Cooked Lean Chicken (I Also Keep Good Quality Chicken in My Freezer Pantry)
- 1/2 Cup Whole Wheat Orzo Pasta
- 1 Cup Organic Low Sodium Chicken Broth
- 1 Tablespoon Organic Dried Parsley (Use Fresh if You Have It)
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Ground Black Pepper
- Begin by adding the thawed (or freshly cooked) veggie soup base to a medium saucepan on medium-high heat.
- Add the pre-cooked lean chicken to the pan. It can come straight from the freezer, since it thaws quickly. Just be sure it is heated thoroughly.
- Add 1 cup low-sodium chicken broth to begin. You might add a little more depending how much the pasta absorbs the liquid and how thin or thick you like your soup.
- Seasoning is already in the soup base, but I added some dried parsley (use fresh if you have it), a little more salt and a little black pepper. Those flavors go well with the chicken and pasta.
- Let the soup simmer for about 7 minutes, stirring occasionally. Try not to boil, we want the vegetables to maintain some texture.
- Add the orzo pasta and stir, continue simmering for an additional 8 minutes or until the pasta is just tender, but not overcooked. Remove from the heat immediately.
- Divide into two servings. You can use bread or crackers with this soup, but the pasta provides carbohydrates. So, it’s already hearty without sides.
- This combination creates a complete wholesome healthy Real Food Meal. Enjoy!
DIANNA’S EASY REAL FOOD RECIPES – easyrealfoodrecipes.com
A huge part of my Easy Real Food Recipes approach is to prepare food in larger batches and then keep portions in my freezer pantry for quick healthy meals in minutes. This chicken and whole grain pasta soup recipe fits well into my Embracing A Healthy Immune Boosting Lifestyle program too. Below you’ll find the recipe card for the What’s in the Fridge Veggie Soup Base recipe.
What's in the Fridge Veggie Soup Base
- 4 Medium Carrots Diced (Well Cleaned and Unpeeled)
- 8 Ribs of Celery Diced (Including the Leaves)
- 2 Cups of Raw Spinach Chopped
- 2 Cups Low Sodium Chicken Broth (I Use Organic Free-Range Broth, Vegetable Broth Can be Used if Preferred)
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Chopped Dried Onions (Or a Small Fresh Onion)
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Garlic Powder (Or 4 Cloves of Fresh Garlic)
- 1/2 Teaspoon Ground Black Pepper
- Dice the well cleaned and unpeeled carrots.
- Dice the celery ribs, including the leaves. I always use the celery leaves because they have nutrients too.
- Chop the raw spinach into medium-sized pieces. Feel free to add other veggies you have in your fridge. A little more broth might be needed though.
- Add the prepared raw vegetables to a medium saucepan over medium-high heat, along with a 1/2 cup of low sodium chicken broth. I use the broth to sauté the vegetables instead of oil.
- Sauté and stir until the veggies just begin to soften. Do not overcook, since the soup base will be reheated later when additional ingredients are added.
- Add the olive oil, dried onions, sea salt, garlic powder and black pepper to the pan and stir for a couple of minutes.
- Add the rest of the chicken broth and heat to a brisk simmer, stirring occasionally. I used dried onions and garlic powder because I didn’t have fresh on hand, so having a well-stocked spice cabinet is important too.
- Let the soup cool for a few minutes, then divide it into portions. I cook two servings at a time, so I will divide the base into three portions.
- A portion can be used immediately or stored in the freezer or fridge for future use. Just add additional ingredients, such as a lean protein, barley, rice, pasta or beans, to make your favorite soup recipes. Enjoy!
DIANNA’S EASY REAL FOOD RECIPES – easyrealfoodrecipes.com