Chicken Orzo Soup
There's nothing quite like a bowl of cozy Chicken Orzo Soup to warm you up on a chilly day. This hearty, comforting soup is like a hug in a bowl - loaded with tender chicken, soft vegetables and tiny orzo pasta that soaks up the rich, flavorful broth. It's quick, fresh and so comforting.
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Easy Chicken Orzo Soup Recipe
We're in the throes of winter, and it's even been chilly for Arizona lately. The last thing I want to do is cook dinner all night, so quick and easy soups have been just the ticket. They are so cozy and comforting!
I love cooking with orzo whenever I can. It's such a fun pasta shape that the kids love, and it's really easy to cook. Orzo is fantastic in this lemon orzo pasta salad and sometimes I cook orzo with turkey and spinach.
This Chicken Orzo Soup is the ultimate comfort food. It combines tender chicken, hearty orzo and a medley of vegetables in a flavorful broth. It's the perfect dish for cozy nights, meal prepping or soothing a cold.
Why You'll Love This Recipe
Quick to make and packed with wholesome ingredients, this soup is a family favorite you'll turn to again and again. This Chicken Orzo Soup is one of my favorites right now too. (I even made it twice in one week!)
- Chicken Orzo Soup is a comforting and hearty one-pot meal that's perfect for any time of year.
- The combination of tender chicken, savory broth and orzo pasta creates a balanced, flavorful dish. Plus, kids love orzo!
- It's quick and easy to prepare, making it ideal for busy weeknights or meal prep. It's a great recipe for using leftover roasted chicken.
Ingredients
Here's what you'll need to make this easy Chicken Orzo Soup. Don't be fooled by the longer list of ingredients! You probably have many of these in your freezer or pantry already:
- Olive oil
- Onion
- Carrots
- Celery
- Garlic cloves
- Chicken broth (I love to make my own)
- Cooked chicken
- Orzo pasta
- Dried thyme
- Bay leaf
- Salt
- Pepper
- Fresh parsley
- Lemon juice
Substitutions & variations
Try one of these variations on this recipe:
Don't have orzo? You can substitute it with small pasta like ditalini or even rice. Keep an eye on cooking times as other grains or pasta may cook faster or slower.
Want more veggies? Feel free to add or substitute other vegetables like zucchini, spinach or peas for a more nutrient-packed version.
Creamy version: Stir in ½ cup of heavy cream or a few tablespoons of Greek yogurt at the end of cooking.
Vegetarian version: You can easily make it meat-free by omitting the chicken and using vegetable broth. Add extra veggies or beans for protein and substance.
How to Make Chicken Orzo Soup
Ready to make this easy chicken soup with orzo? Let's go!
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for about 5 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
Sprinkle in the thyme, bay leaf, salt, and pepper. Pour in the chicken broth. Bring to a boil.
Stir in the uncooked orzo pasta and cook for 8-10 minutes until tender. Add the cooked chicken and simmer for another 5 minutes to heat through.
Remove the bay leaf and adjust the seasoning with salt and pepper if needed. Stir in fresh parsley and lemon juice if using.
Storage Steps
This Chicken Orzo Soup reheats well if you end up with leftovers. It's also a great meal train recipe - I like bringing this hearty soup to friends who are recovering from illness or surgery.
To store for later: Add the cooled soup to an airtight container. Reheat it on the stovetop or in the microwave, adding extra broth if needed. The soup will last 3-4 days in the fridge.
Freezing: I don't suggest freezing it as the pasta tends to get mushy if frozen and reheated. It will still taste good, but just know that that the texture will change because the orzo will absorb the liquid. You can add a splash more chicken broth when reheating to thin it out, if desired.
Tips for Success
Here are some tips and tricks for making this recipe:
- Use rotisserie chicken for convenience and added flavor, saving time while still making a deliciously hearty soup. You can also use leftover grilled chicken or boil chicken breasts or thighs and shred them.
- For a richer flavor, cook the chicken in the broth before adding the vegetables and orzo.
- Add a squeeze of fresh lemon juice at the end for a bright, zesty finish that balances the rich flavors.
- Use low-sodium chicken broth to control the salt level and season to taste as you go.
What to Serve with Chicken Soup
Serve this Chicken Orzo Soup with some crusty bread - it's perfect for soaking up the flavorful broth! You could even make a tasty grilled cheese or biscuits. You could also serve it cheesy garlic bread or breadsticks.
A simple green salad with a light vinaigrette complements the hearty soup too. Or add a side of vegetables like roasted root vegetables.
FAQ
You can add raw chicken breasts or thighs to the broth at the beginning. Let the chicken cook through (about 15-20 minutes), then shred or dice it before adding the orzo.
While you can freeze soup with pasta in it, it can get mushy when reheated. If frozen, it will still taste good, but just know that that the texture will change because the orzo will absorb the liquid. You can add a splash more chicken broth when reheating to thin it out, if desired.
This soup is best when enjoyed as leftovers from the fridge. Store it in an airtight container, and reheat it on the stovetop or in the microwave, adding extra broth if needed. The soup will last 3-4 days in the fridge.
More Easy Soup Recipes
- Creamy Chicken Tortilla Soup
- Homemade Cream of Chicken Soup
- Creamy Roasted Butternut Squash Soup
- Mexican Meatball Soup
- Easy Beef Taco Soup
- Italian Wedding Soup
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
Chicken Orzo Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 large carrots peeled and sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 pound cooked chicken shredded or diced
- 1 cup orzo uncooked
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 pinch salt and pepper to taste
- 1 bunch fresh parsley chopped (optional)
- 1 medium lemon juiced (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Pour the chicken broth, and add thyme, bay leaf, salt, and pepper. Bring to a boil.
- Stir in the orzo pasta and cook for 8-10 minutes until tender.
- Add the cooked chicken and simmer for another 5 minutes to heat through.
- Remove the bay leaf and adjust the seasoning with salt and pepper if needed. Stir in fresh parsley and lemon juice if using.
Notes
Nutrition
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