Chicken-Orzo Soup & Cheddar Pan Biscuits

Tuesday, January 5, 2010
Warming, comfort food on the menu here. I cooked off a whole chicken to use for various dishes this week...this soup included. This is a Cooking Light recipe and is perfect for getting back on track. The whole chicken came from my vast supply of frozen food that I am working my way through this month in Yvonne from StoneGable's Eating from the Freezer/Pantry Challenge.

I'm sharing today at my favorite Tuesday recipe events, Tasty Tuesday, Tempt Your Tummy Tuesday and Tuesdays at the Table. Thank you Jen, Lisa and Cole for hosting these lovely events each week. Check out ALL the great recipes posted.

Chicken-Orzo Soup
(Printable Version)

1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1/2 cup uncooked orzo
2 tsp olive oil
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1-1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups fresh baby spinach
1 Tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp black pepper

Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken (I just added my precooked chicken at this point); cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

Cheddar Pan Biscuits
(Printable Version)

1/3 c butter
2-1/4 c flour
½ c shredded cheddar cheese
1 Tbsp baking powder
1 Tbsp sugar
1 tsp dried basil leaves
½ tsp salt
1 c milk

Heat oven to 400°F. Melt butter in 8-inch square baking pan in oven (3 to 5 minutes). Meanwhile, combine all remaining ingredients except milk in medium bowl. Stir in milk just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 minute). Pat or roll dough into 12x6-inch rectangle. Cut into 12 (1-inch) strips. Dip each strip into melted butter in pan; fold each strip in half. Place folded strips in 2 rows in same pan. Bake for 23 to 28 minutes or until lightly browned. Serve warm.


  1. I love soup, all kinds of soup. I have mixed beans soaking right now and will add a few pieces of smoked bacon. I was just thinking about making the cornbread...but, I think I'll make your biscuit recipe instead. Perfect timing! Thanks!


  1. Hi Mrs. P.!!

    Both of these recipes look great. We are eating a lot of soups but you have to have some good bread or rolls for dipping! Yum! I like the idea of cooking from the pantry freezer. This is the year that I am going to fill my big freezer and stop paying over the top prices for items that I can freeze.

    Have a wonderful week! :-)


  1. cityfarmer said...:

    gettn right on this~~AND I'm hungry, too

  1. Sonshine said...:

    those biscuits look yummy. I am sure that my crew would go for those as something different. :) Anything with cheese usually goes very well here. However, I hate to say it but the soup wouldn't go over well with my crew. It looks yummy though! :)

  1. Kathleen said...:

    Hi Gail,
    I made soup too, for tomorrow, and I am snatching your biscuits to try!
    Looks delicious!

  1. laniejandco said...:

    YUM! This looks delicious! Thanks for stopping by and leaving a comment today. I love your blog! ~Lanie

  1. That all looks great! Thanks for linking to TMTT.

  1. Jean Stockdale said...:

    I love a great cup of soup. Thanks for stopping by and for sharing your recipes. It sounds like the perfect comfort food. We are expecting snow tonight so I need to get a pot going!

    Blessings. jean

  1. Your soup looks amazing and those biscuits to die for...I can work them in to my organic plan for sure! Thanks for visiting!

    Stay Cozy, Carrie

  1. joybuzz said...:

    I think I need to try this one since I often cook from the cooking light site and find most of their soups delicious especially the baked potato soup which is a bit high in fat and calories but I just eat less of it. I have made soup twice in the last week and both times after we ate it all I then remembered that I should have taken photos. Do you do that too or am I the only one who forgets?

  1. MyJourneyBack said...:

    Oh shoot. I cooked all my spinach last night. This sounds so yummy. I will have to try it soon. Maybe the biscuits tonight though. That is if we thaw a little I can't stand not being able to wash dishes. I dread what the kitchen will look like by Sunday. Praying for some warmer temps.
    Hope your day is Blessed,

  1. All this looks so good, just what I need on a cold day, and wow, those pan cheddar bisquits. make me stop!!!!

  1. Lanie said...:

    YUM! I linked to this in my Friday Favorites!


  1. Goodness! Mrs. P! First of all thanks for the shout out! Now, I love both of your recipes- and I am making both next week. Wow!! I make a pot of soup each month for a friend, and I am making this soup for her. She will LOVE it. I'll double this recipe because I want some for our home too.

    I can't make biscuits to save me. But these look so yummy, and are just different enough that they will probably work for me. I'll make these too! Yummy.
    Your recipies are always so wonderful! Thanks.

  1. ButterYum said...:

    I've got to try your cheddar pan biscuit recipe too. Yum!!


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