Orzo Chicken Soup

Why You’ll Love This Recipe

This soup combines the heartiness of chicken noodle soup with the delicate texture of orzo pasta. It’s comforting without being too heavy, quick to prepare, and versatile enough to adapt with your favorite vegetables or herbs. Plus, it reheats beautifully, making it great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, diced
• Carrots, diced
• Celery, diced
• Garlic, minced
• Chicken broth (or stock)
• Cooked shredded chicken (rotisserie works great)
• Orzo pasta
• Fresh parsley, chopped
• Lemon juice (optional, for brightness)
• Salt and black pepper
• Optional: fresh thyme, bay leaf, or Parmesan cheese for garnish

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and bring to a simmer.
5. Add the orzo and cook for 8–10 minutes, stirring occasionally, until tender.
6. Stir in shredded chicken and heat through.
7. Season with salt, pepper, and a squeeze of lemon juice if desired.
8. Remove from heat and stir in fresh parsley.
9. Serve hot, garnished with Parmesan if you like.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Greek Style: Add lemon zest, dill, and spinach for a Mediterranean twist.
• Creamy Version: Stir in a splash of cream or half-and-half before serving.
• Spicy Kick: Add red pepper flakes or a bit of hot sauce.
• Veggie Boost: Include zucchini, peas, or mushrooms for more texture and flavor.
• Slow Cooker: Cook on low for 6 hours with raw chicken breasts, then shred and stir in cooked orzo at the end.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze without the orzo (as it tends to absorb too much liquid). Freeze for up to 3 months.
Reheat on the stovetop, adding a splash of broth or water if the soup has thickened.

FAQs

Can I use uncooked chicken?

Yes, simmer chicken breasts or thighs in the broth until fully cooked, then shred and return to the pot.

What is orzo?

Orzo is a small, rice-shaped pasta commonly used in soups and salads.

Can I cook the orzo separately?

Yes, cooking it separately prevents it from absorbing too much broth if storing leftovers.

Can I make this soup gluten-free?

Yes, use gluten-free orzo or substitute with rice or quinoa.

Is lemon juice necessary?

It’s optional but adds a bright, fresh finish to the soup.

Can I use bone broth?

Absolutely. Bone broth will add a deeper, richer flavor.

How do I thicken the soup?

You can stir in a slurry of cornstarch and water or let the orzo absorb more broth for a naturally thicker texture.

Can I make it vegetarian?

Yes, use vegetable broth and replace chicken with chickpeas or white beans.

What sides go well with this soup?

Crusty bread, a side salad, or grilled cheese make excellent pairings.

Can I add herbs?

Yes. Thyme, rosemary, or bay leaf simmered in the broth enhance flavor beautifully.

Conclusion

Orzo Chicken Soup is a wholesome, versatile dish that combines tender chicken, delicate pasta, and flavorful broth into one comforting bowl. Easy to prepare and endlessly customizable, it’s a recipe you’ll turn to again and again when you need a cozy, satisfying meal.

Orzo Chicken Soup

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Orzo Chicken Soup is a light yet hearty soup made with shredded chicken, tender vegetables, and small rice-shaped orzo pasta in a flavorful broth. Perfect for busy weeknights or chilly days, it’s comfort food that’s easy, customizable, and family-friendly.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

1. 1 tbsp olive oil
2. 1 small onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 2 cloves garlic, minced
6. 6 cups chicken broth or stock
7. 2 cups cooked shredded chicken (rotisserie works great)
8. 3/4 cup orzo pasta
9. 1–2 tbsp fresh lemon juice (optional)
10. Salt and black pepper to taste
11. 1/4 cup fresh parsley, chopped
12. Optional: 1 bay leaf, 1 tsp fresh thyme, grated Parmesan for garnish

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Instructions

Heat olive oil in a large soup pot over medium heat.

1. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
2. Add garlic and sauté for 1 more minute until fragrant.
3. Pour in chicken broth and bring to a simmer. Add bay leaf and thyme if using.
4. Stir in orzo and cook for 8–10 minutes, stirring occasionally, until tender.
5. Add shredded chicken and cook until heated through, about 3 minutes.
6. Season with salt, pepper, and lemon juice to taste.
7. Stir in fresh parsley. Remove bay leaf before serving.
8. Serve hot, topped with grated Parmesan if desired.

Notes

1. Cook orzo separately if planning to store leftovers to prevent it from soaking up too much broth.
2. Add spinach or kale at the end for extra greens.
3. Adjust thickness by adding more broth or reducing the orzo slightly.

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 280
• Sugar: 3g
• Sodium: 760mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 55mg