Chicken Vegetable Noodle Soup

Main Ingredient: 
Prep Time: 
15 minutes
Cooking Time: 
25 minutes
6 - 8 servings

Homey and comforting this soup is a favourite for adults and kids alike. Try it with chicken but it is just as tasty with turkey as well. Orzo is small pasta that looks like rice. It is perfect as it cooks quickly in the soup.


  • 1 tbsp (15 mL) canola oil
  • 1 leek, white and light green part only, thinly sliced
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 4 cloves garlic, minced
  • 1 pkg (8 oz/227 g) mushrooms, sliced
  • 1 tbsp (15 mL) chopped fresh thyme or 1 tsp/5 mL dried thyme leaves
  • 1/2 tsp (2 mL) freshly ground black pepper
  • 3 cups (750 mL ) sodium reduced chicken broth
  • 3 cups (750 mL) water
  • 3 boneless skinless chicken breasts, diced-need weight
  • 1/3 cup (75 mL) orzo pasta
  • 1 can (19 oz/540 mL) no salt added red kidney beans, drained and rinsed
  • 2 cups (500 mL) lightly packed shredded spinach


1. In stockpot heat oil over medium heat and cook leek for about 5 minutes or until beginning to soften.
2. Add celery, carrot, garlic, mushrooms, thyme, pepper and salt and cook, stirring for about 8 minutes or until liquid evaporates from mushrooms and starting to turn golden.
3. Add chicken broth and water and bring to boil.
4. Add chicken and orzo and cook, stirring occasionally for about 10 minutes or until chicken is no longer pink inside and pasta is al dente.
5. Add spinach and beans and cook until spinach is wilted and beans are hot.

Vegetarian Option: To make this soup vegetarian simply omit chicken broth and use vegetable broth and use 2 cups (500 mL) diced firm tofu for the chicken.

Helpful Hint: Try adding your own twists to the soup with the additions of other fresh vegetables like broccoli, zucchini or red peppers. Frozen mixed vegetables are another great addition as well and easy to keep on hand.

Nutrition Facts per serving:

5 g
1 g
63 mg
366 mg
885 mg
26 g
7 g
33 g
Information for:

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