We created this blackened chicken soup recipe on the fly with some leftover blackened chicken and orzo, and fell in love. So simple! So flavorful! This balanced meal is done in 30 minutes or less, and makes 4 meal-size servings - each with about 25 grams of protein (sub a protein pasta for even more). This soup's electrolyte and nutrient rich broth is excellent for hydration!
Like most soups, this one freezes well. We love to freeze a serving of soup for our future selves!
- 1 lb chicken, ground or cut up
- 2 Tbsp butter or oil
- 1 Tbsp blackened seasoning
- 1 bunch greens (kale, collards, spinach, chard, etc...)
- 1 Tbsp veggie umami*
- 8 c water*
- 2 servings dry pasta (sub in a gluten-free or high-protein alternative, if you prefer!)
- 3-4 green onions + extra to serve
- optional: sugo salt, sliced peppers, pickled peppers or onions, infused oil, etc... on top to serve
*if you don't have veggie umami, you can sub in 8 cups broth/stock OR use 8 cups water + about 2 tsp salt
- If using breasts/thighs, cut up the chicken and season with 1 Tbsp blackened seasoning. If using ground chicken, skip this step.
- Heat a large pot over medium-high. Add butter or cooking fat, then add chicken. If using ground chicken, immediately sprinkle with 1 Tbsp blackened seasoning.
- Brown chicken for 5-8 minutes.
- While chicken is browning, wash and chop the greens in to bite-sized pieces.
- Add greens to chicken. Stir and cook for 1-2 minutes.
- Add water and veggie umami. Bring to a boil.
- Once water is boiling, add pasta and cook according to al dente directions on package. Immediately remove pan from heat.
- Stir in the green onions. Scoop into bowls and add toppings as desired to serve!
