Comforting and hearty, this chicken orzo soup features tender shredded chicken, delicate orzo pasta, and aromatic vegetables in a savory, golden broth. It is a classic, cozy meal perfect for chilly evenings or soothing the soul.
Why You’ll Love This Recipe
- Quick and effortless: From start to finish in about 30 minutes
- Comfort in a bowl: Savory broth, tender chicken, and pasta offer a nourishing and satisfying meal.
- Versatile and customizable: Add lemon, fresh herbs, or vegetables to suit your preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 Tbsp olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1½ cups cooked, shredded chicken
- ¾ cup orzo pasta
- ½ tsp dried thyme
- Salt and pepper, to taste
- 1 Tbsp fresh parsley, chopped
- Juice of ½ lemon (optional)
Directions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened.
- Add garlic: Stir in garlic and cook for 1 minute until fragrant.
- Combine broth and chicken: Pour in chicken broth, shredded chicken, thyme, salt, and pepper. Bring to a gentle boil.
- Cook orzo: Add orzo and simmer uncovered 10–12 minutes, or until tender.
- Finish: Taste and adjust seasoning. Stir in parsley and lemon juice if desired.
- Serve: Ladle into bowls and enjoy hot.
Servings and timing
- Servings: 4
- Prep time: ~10 minutes
- Cook time: ~20 minutes
- Total time: ~30 minutes
Variations
- Lemon enhancement: Stir in additional lemon juice or zest for a bright flavor.
- Herb twist: Substitute parsley with dill or basil, or add a bay leaf during simmering.
- One‑pot option: Cook chicken in broth and vegetables together, then shred and return to soup for extra depth.
- Thicker texture: Incorporate a simple roux of butter and flour before adding the broth.
- Gluten‑free: Use GF orzo or rice as a substitute.
Storage / reheating
- Refrigeration: Store in an airtight container for up to 4 days. The orzo may continue to absorb liquid—add extra broth when reheating.
- Freezing: Freeze soup without the orzo, and add cooked orzo when reheating to maintain texture.
- Reheating: Gently warm over low heat, stirring occasionally. Add broth or a splash of water if needed.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes. Just adjust the cooking time until the vegetables reach the desired tenderness.
2. What type of chicken is best?
Either cooked shredded chicken or raw chicken breast works. If using raw, simmer until it reaches 165 °F before shredding.
3. Can I make this soup in a slow cooker?
Yes. Combine all ingredients (except orzo) and cook on low for 4–6 hours. Add cooked orzo before serving.
4. How do I prevent the orzo from becoming mushy?
Cook orzo separately and add it to each bowl before serving, or add it near the end of reheating to retain texture.
5. Can I add greens to the soup?
Absolutely—spinach, kale, or peas can be stirred in during the last few minutes of cooking.
6. Is it possible to make this dairy‑free?
Yes—as written, the recipe is already dairy‑free unless a roux is added. If using one, substitute butter with olive oil.
7. How do I make it more flavorful?
Include a squeeze of fresh lemon, freshly grated Parmesan, or a sprinkle of herbs like dill or basil.
8. Can I double this recipe?
Yes. Simply double all ingredients and use a larger pot. Cooking time will remain largely unchanged.
9. What if I don’t have thyme?
Substitute with oregano, Italian seasoning, or a bay leaf.
10. How can I reduce sodium?
Use low‑sodium chicken broth and season gradually, tasting as you go.
Conclusion
This chicken orzo soup delivers comfort in every spoonful with its golden broth, tender chicken, and pasta. Ready in under 30 minutes, it’s ideal for busy evenings or when you desire a soothing, homey meal. With flexible variations and easy storage options, it’s destined to become a household favorite.
Print
Chicken Orzo Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Comforting and hearty, this chicken orzo soup features tender shredded chicken, delicate orzo pasta, and aromatic vegetables in a savory, golden broth. It’s a classic cozy meal perfect for chilly evenings or soothing the soul.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 1/2 cups cooked, shredded chicken
- 3/4 cup orzo pasta
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped
- Juice of 1/2 lemon (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, add shredded chicken, dried thyme, salt, and pepper. Bring to a gentle boil.
- Add orzo pasta and simmer uncovered for 10–12 minutes, or until the pasta is tender.
- Taste and adjust seasoning. Stir in fresh parsley and lemon juice if using.
- Serve hot with crusty bread or crackers on the side.
Notes
- Use rotisserie chicken for convenience.
- Add more broth if soup thickens upon standing.
- Orzo can be substituted with other small pasta like ditalini or pastina.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
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