Chicken Orzo Soup

There’s nothing quite like a comforting bowl of chicken orzo soup when you need something warm and satisfying! This hearty soup is perfect for busy families who want a nutritious meal that comes together quickly. You’ll love how it fills you up without feeling heavy, making it ideal for both weeknight dinners and cozy weekend lunches.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 30 minutes, Serves: 4 people.

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, High-Protein, Egg-Free.

Nutrition Facts (per serving): 454 Calories, 12g Fat, 41g Carbs, 43g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 2 tablespoons to get those veggies nice and tender. This gives the soup such a lovely base flavor!

Carrots: Grab 4 medium carrots and slice them thin. They add natural sweetness and that beautiful orange color we all love in chicken soup.

Celery: You’ll want 2 large stalks, sliced thin. Celery brings that classic soup flavor and gives you a nice little crunch in every bite.

Yellow onion: One small onion, chopped up, will give you the perfect aromatic base. White onion works great too if that’s what you have!

Garlic: Just 2 cloves, minced up fine. Fresh garlic makes such a difference in the flavor – you’ll definitely taste it!

Chicken broth: You’ll need 8 cups of reduced-sodium chicken broth. This is what makes your soup so rich and flavorful.

Cooked chicken breast: Use 3 cups of shredded cooked chicken breast. Rotisserie chicken from the store works perfectly here!

Salt: Three-quarters teaspoon will season everything just right. You can always add more to taste later.

Italian seasoning: Half a teaspoon brings all those lovely herb flavors together. It’s like a flavor boost in a bottle!

Ground pepper: Just a quarter teaspoon adds the perfect amount of warmth without being too spicy.

Whole-wheat orzo: One cup of this little pasta makes the soup hearty and filling. Regular orzo works great too!

How to Make Chicken Orzo Soup

Step 1: Heat your olive oil in a Dutch oven or large pot over medium-high heat. Add the carrots, celery, onion, and garlic to the pot. Cook everything together, stirring often, until the vegetables get nice and soft – this takes about 8 minutes.

Step 2: Stir in the chicken broth, shredded chicken, salt, Italian seasoning, and pepper. Turn the heat up to high and bring everything to a boil. Once it’s boiling, turn the heat down to medium and let it gently bubble for 5 minutes without stirring.

Step 3: Add the orzo pasta to your soup and stir it in. Let it cook without stirring until the orzo is tender – this usually takes 8 to 10 minutes. The pasta will absorb some of that delicious broth and get perfectly tender!

Easy and Quick Chicken Orzo Soup Version

Want to make this even faster? You can use pre-cut vegetables from the store – just grab a bag of soup vegetables! Also, if you have leftover cooked chicken or a rotisserie chicken, you’re already halfway done. You can even use chicken thighs instead of breast meat for extra flavor!

Serving Ideas

This soup is pretty much a complete meal all by itself! Serve it with some crusty bread or warm dinner rolls for dipping. A simple side salad with fresh greens makes it feel like a restaurant meal at home.

Storage

Store your leftover soup in the fridge for up to 3 days in a covered container. To reheat, just warm it gently on the stove over medium heat, stirring occasionally. You might need to add a splash of broth since the orzo soaks up liquid as it sits.

Substitutions

No orzo? You can use any small pasta like ditalini or even rice instead. If you don’t have Italian seasoning, try using dried basil and oregano. Turkey works great instead of chicken, and you can use vegetable broth for a lighter version.

Pro Tips

• Don’t skip the veggie sauté: Those 8 minutes of cooking the vegetables first builds so much flavor!
• Use rotisserie chicken: It saves time and adds extra flavor since it’s already seasoned.
• Watch the orzo: It can go from perfect to mushy quickly, so check it at 8 minutes.
• Taste and adjust: Add more salt, pepper, or Italian seasoning to make it just right for your family.

FAQs

Can I make this soup ahead of time?

Sure! You can make the whole soup ahead, but the orzo will soak up more broth as it sits. Just add a little extra broth when you reheat it, and it’ll be perfect again.

What if I don’t have cooked chicken?

You bet you can cook it fresh! Just add raw chicken breast to the broth in step 2 and let it cook for about 15 minutes, then shred it right in the pot.

Can I freeze this soup?

The soup base freezes great, but orzo can get mushy when frozen. I’d suggest freezing it without the pasta, then cooking fresh orzo when you reheat it.

Is this soup spicy?

Not at all! It’s very mild and family-friendly. The pepper just adds a tiny bit of warmth, nothing that would bother kids or sensitive palates.

I hope your family loves this cozy soup as much as mine does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy soup making!