13 Chicken Orzo Soup Recipes You’ll Make on Repeat

Chicken orzo soup recipes work because the orzo releases starch into the broth as it cooks, turning a simple pot of chicken and vegetables into a silky, satisfying meal. Thighs or breasts both stay tender here, and the little pasta shapes hold their own against carrots, celery, and onion. The versions below take that same foundation in different directions: creamy, spicy, slow-cooked, and more.

Start with Classic Chicken Orzo Soup if you want the traditional bowl. Go for Spicy Harissa Chicken Orzo Soup when you need real heat. Slow Cooker Chicken Orzo Soup is your hands-off weeknight answer, and Freezer Friendly Chicken Orzo Soup works for meal planning.

Which Chicken Orzo Soup Should You Make?

Classic Chicken Orzo Soup

This is the version you come back to when you want a bowl that tastes like Sunday afternoon. No tricks, just good chicken, tender orzo, and a broth that gets naturally silky from the pasta starch.

Ingredients (makes 6 servings)

• Bone-in chicken thighs, skin removed: 900 g (2 lb)
• Olive oil: 2 tbsp
• Onion, carrots, and celery, diced: 1 medium onion, 3 carrots, 2 stalks
• Garlic cloves, minced: 3
• Low sodium chicken broth: 2 L (8 cups)
• Dried thyme: 1 tsp
• Orzo pasta: 180 g (1 cup)
• Fresh parsley, chopped: 3 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Season the 900 g (2 lb) chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat and brown the chicken in two batches, about 5 minutes per side, until deeply golden. You’ll want to do this so the pot stays hot.

Step 2: Lower the heat to medium and add the diced onion, carrots, and celery. Cook for 6 minutes, stirring often, until the vegetables soften and you can smell their sweetness. Stir in 3 minced garlic cloves and 1 tsp dried thyme for 30 seconds more.

Step 3: Pour in 2 L (8 cups) low sodium chicken broth and return the chicken to the pot. Bring everything to a lively simmer, then lower the heat so you get just a few small bubbles. Cover and cook for 20 minutes, or until a thermometer in the thickest thigh reads 165F (74C).

Step 4: Lift the chicken out to a cutting board and let it cool enough to handle while you stir 180 g (1 cup) orzo into the simmering broth. Cook the orzo for 8 minutes, until just tender, then pull the chicken into bite-size pieces and return it to the pot.

Step 5: Stir in 3 tbsp chopped fresh parsley, taste the broth, and add more salt and pepper if you think it needs a lift. Ladle into wide bowls while the soup is hot and the orzo is still plump.

Creamy Lemon Chicken Orzo Soup

If you like your chicken soup on the bright side, this one leans on lemon zest and a swirl of cream. It comes together fast enough for a Tuesday and still feels a little special.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs, cut into bite-size pieces: 450 g (1 lb)
• Olive oil: 1 tbsp
• Yellow onion, finely diced: 1 medium
• Garlic cloves, minced: 2
• Low sodium chicken broth: 1.5 L (6 cups)
• Orzo pasta: 130 g (3/4 cup)
• Heavy cream: 120 ml (1/2 cup)
• Lemon zest: 1 tbsp
• Lemon juice: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Season the 450 g (1 lb) chicken pieces with salt and pepper. Warm 1 tbsp olive oil in a heavy pot over medium-high heat, then add the chicken in a single layer. Let it cook untouched for 3 minutes, then stir and cook 3 more minutes until you see no pink left.

Step 2: Reduce heat to medium and add 1 diced onion. Cook 5 minutes, stirring occasionally, until the onion turns translucent and sweet. Then stir in 2 minced garlic cloves for 30 seconds, just until you can smell them.

Step 3: Pour in 1.5 L (6 cups) low sodium chicken broth and scrape up any browned bits with a wooden spoon. Bring to a boil, then stir in 130 g (3/4 cup) orzo. Lower the heat so you get a steady simmer and cook 8 minutes, stirring a couple times.

Step 4: Turn the heat to low. Whisk in 120 ml (1/2 cup) heavy cream, 1 tbsp lemon zest, and 2 tbsp lemon juice. Let it warm through for 2 minutes without boiling, so the cream stays smooth and you can still taste that bright lemon.

Step 5: Taste and add more salt or pepper if you need it. Ladle into shallow bowls and serve right away, because the orzo keeps drinking liquid as it sits.

Spicy Harissa Chicken Orzo Soup

This is the one to make when you want to feel your soup as much as taste it. Harissa paste adds slow, rounded heat while the tomatoes bring a little sweetness underneath.

Ingredients (makes 6 servings)

• Bone-in chicken thighs, skin removed: 900 g (2 lb)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 4
• Harissa paste: 3 tbsp
• Low sodium chicken broth: 2 L (8 cups)
• Canned diced tomatoes, drained: 400 g (14 oz)
• Orzo pasta: 180 g (1 cup)
• Fresh cilantro, chopped: 3 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Pat 900 g (2 lb) skinless chicken thighs dry and sprinkle them with salt and pepper. Heat 2 tbsp olive oil in a 5.5 L (6 qt) Dutch oven over medium-high. Working in two batches, you’ll sear the thighs for 4 minutes per side, until the outside is deeply browned.

Step 2: Take the chicken out and lower the heat to medium. Add 1 large chopped onion and cook it for 6 minutes, stirring now and then, until the edges soften and start to brown. Your kitchen should smell sweet and savory by the time you stir in 4 minced garlic cloves for 30 seconds.

Step 3: Spoon in 3 tbsp harissa paste and cook it for 1 minute with the onion and garlic, so the heat blooms and you see the oil turn a deeper red. Add the 400 g (14 oz) drained diced tomatoes and scrape the bottom of the pot to lift all those browned bits.

Step 4: Pour in 2 L (8 cups) low sodium chicken broth and return the chicken. Bring to a boil, then reduce the heat until you see just a few bubbles. Cover and cook for 20 minutes, until the thighs register 165F (74C) on an instant-read thermometer.

Step 5: Remove the chicken to a cutting board and shred it with two forks while you stir 180 g (1 cup) orzo into the broth. Simmer the orzo for 8 minutes, uncovered, until it is tender but still has a little bite.

Step 6: Return the shredded chicken and stir in 3 tbsp chopped cilantro. Taste the broth and add more salt if it needs a lift. Ladle into bowls and serve hot, with extra harissa on the side if you want more fire.

Slow Cooker Chicken Orzo Soup

This is your no-stir version for days when you want dinner to happen while you do something else. The slow cooker pulls deep flavor from bone-in chicken, and the orzo goes in at the end so it stays toothsome.

Ingredients (makes 8 servings)

• Bone-in chicken thighs, skin removed: 1.4 kg (3 lb)
• Yellow onion, chopped: 1 large
• Carrots, peeled and cut into coins: 4 medium
• Celery stalks, sliced: 3
• Garlic cloves, minced: 4
• Low sodium chicken broth: 2.5 L (10 cups)
• Fresh thyme sprigs: 4
• Bay leaf: 1
• Orzo pasta: 260 g (1 1/2 cups)
• Salt and black pepper: to taste

Instructions

Step 1: You can just pile everything into a 6 L (6 qt) slow cooker: 1.4 kg (3 lb) chicken thighs, 1 chopped onion, 4 carrots, 3 celery stalks, and 4 minced garlic cloves. Season generously with salt and pepper, then tuck in 4 thyme sprigs and 1 bay leaf.

Step 2: Pour 2.5 L (10 cups) low sodium chicken broth over the top. Cover and set your slow cooker to low for 6 hours, or high for 3 hours. You’ll know it’s ready when the chicken pulls apart easily with a fork.

Step 3: Lift the chicken out onto a cutting board and let it rest while you fish out the thyme stems and bay leaf. Turn the slow cooker to high and stir in 260 g (1 1/2 cups) orzo. Cover and cook for 20 minutes, until the orzo is just tender, and you want to stir once halfway so it doesn’t clump.

Step 4: Shred the chicken with two forks, discarding any bones, and return the meat to the slow cooker. Taste the broth yourself and add more salt or pepper if it needs it. The soup will thicken a little as the orzo sits.

Step 5: Ladle the soup into deep bowls and serve hot with crusty bread or a simple green salad. You can add a squeeze of lemon at the table if you like.

One Pot Chicken Orzo Soup with Spinach

One pot, one spoon, very little cleanup. Baby spinach melts into the hot broth at the end, so you get a dose of green without another pan.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts, cut into 2.5 cm (1 inch) cubes: 600 g (1.3 lb)
• Olive oil: 2 tbsp
• Yellow onion, finely diced: 1 medium
• Garlic cloves, minced: 3
• Low sodium chicken broth: 1.5 L (6 cups)
• Orzo pasta: 180 g (1 cup)
• Baby spinach: 140 g (5 oz)
• Lemon juice: 1 tbsp
• Salt and black pepper: to taste
• Red pepper flakes: 1/4 tsp

Instructions

Step 1: Season 600 g (1.3 lb) chicken cubes with salt and pepper. Warm 2 tbsp olive oil in a heavy 4 L (4 qt) pot over medium-high heat, then add the chicken in a single layer. Let it cook 3 minutes without moving, then stir and cook 2 more minutes, just until you see no pink outside.

Step 2: Reduce the heat to medium and add 1 diced onion. Cook for 5 minutes, stirring once or twice, until the onion softens and starts to turn translucent. Your patience here builds the base of the soup.

Step 3: Stir in 3 minced garlic cloves and 1/4 tsp red pepper flakes for 30 seconds, until fragrant. Pour in 1.5 L (6 cups) low sodium chicken broth and scrape the bottom of the pot with a wooden spoon so you get every browned bit.

Step 4: Bring the broth to a boil, then stir in 180 g (1 cup) orzo. Lower the heat and simmer for 8 minutes, stirring now and then to keep the orzo from sticking. You can taste a piece at the 7-minute mark to check for tenderness.

Step 5: Fold in 140 g (5 oz) baby spinach and 1 tbsp lemon juice, and you’ll see the spinach collapse in about a minute. Taste the soup, adjust salt and pepper, then ladle into bowls while the spinach is bright green and the broth is hot.

Roasted Garlic Chicken Orzo Soup

Roasting the garlic first turns it soft, sweet, and mellow, nothing like the sharp raw version. This soup gets its depth from a whole head of it.

Ingredients (makes 6 servings)

• Bone-in chicken thighs, skin removed: 900 g (2 lb)
• Whole garlic head: 1
• Olive oil: 3 tbsp
• Yellow onion, diced: 1 large
• Carrots, sliced: 3 medium
• Celery stalks, sliced: 2
• Low sodium chicken broth: 2 L (8 cups)
• Orzo pasta: 180 g (1 cup)
• Fresh thyme: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 400F (200C). Slice the top off the whole garlic head, drizzle it with 1 tbsp of the olive oil, and wrap it in foil. Roast for 35 minutes, until the cloves are soft and you can squeeze them out of their skins easily.

Step 2: Season 900 g (2 lb) chicken thighs with salt and pepper. Heat the remaining 2 tbsp olive oil in a Dutch oven over medium-high and brown the chicken in two batches, about 4 minutes per side. You want the outside deeply golden before you set it aside.

Step 3: Lower the heat to medium and add 1 diced onion, 3 sliced carrots, and 2 sliced celery stalks. Cook for 6 minutes, stirring a few times, until the vegetables soften and you notice the onion picking up color from the pot.

Step 4: Squeeze the roasted garlic cloves into the pot and mash them with your spoon into the vegetables. Pour in 2 L (8 cups) low sodium chicken broth and add 1 tsp thyme. Return the chicken, bring to a simmer, then cover and cook for 20 minutes, until the thighs read 165F (74C).

Step 5: Remove the chicken and shred it while you stir 180 g (1 cup) orzo into the simmering broth. Cook the orzo for 8 minutes, then return the chicken. Taste and adjust salt, and ladle into bowls while the garlic flavor is deep and mellow.

Italian Wedding Chicken Orzo Soup

This is a big, bobbing bowl of mini chicken meatballs, orzo, and greens in a clear, savory broth. The meatballs replace the usual shredded chicken and make it feel like a whole different meal.

Ingredients (makes 6 servings, about 30 small meatballs)

• Ground chicken: 450 g (1 lb)
• Breadcrumbs: 40 g (1/2 cup)
• Grated Parmesan cheese: 30 g (1/3 cup)
• Egg: 1 large
• Garlic cloves, minced: 4, divided
• Olive oil: 2 tbsp
• Low sodium chicken broth: 2 L (8 cups)
• Orzo pasta: 180 g (1 cup)
• Fresh spinach or escarole, chopped: 180 g (6 oz)
• Salt and black pepper: to taste

Instructions

Step 1: In a bowl, combine 450 g (1 lb) ground chicken, 40 g (1/2 cup) breadcrumbs, 30 g (1/3 cup) Parmesan, 1 large egg, half of the minced garlic, and a pinch of salt and pepper. Roll the mixture into small meatballs about 2 cm (3/4 inch) across, and you’ll end up with around 30.

Step 2: Heat 2 tbsp olive oil in a 5.5 L (6 qt) pot over medium heat. Add the meatballs in one layer and turn them every couple minutes until they’re browned all over, about 6 minutes total. You don’t need to cook them through yet, that happens in the broth.

Step 3: Using a slotted spoon, lift the meatballs out and set them on a plate. Add the remaining garlic to the pan and stir for 30 seconds, just until you can smell it.

Step 4: Pour in 2 L (8 cups) low sodium chicken broth and scrape up the browned bits from the bottom until you see them dissolved. Bring to a boil, then reduce to a simmer and add 180 g (1 cup) orzo. Cook for 6 minutes, stirring once so the orzo doesn’t stick.

Step 5: Slide the meatballs back in along with any juices from the plate. Simmer for 8 more minutes, until the meatballs reach 165F (74C) in the center and the orzo is tender. You can use a thermometer to check one.

Step 6: Stir in 180 g (6 oz) chopped spinach or escarole and you’ll see it wilt almost immediately. Taste the broth, add salt or pepper as needed, and ladle into bowls with extra Parmesan on top.

Turmeric Ginger Chicken Orzo Soup

This is the pot you make when you want something warm and restorative. Fresh ginger and turmeric give the broth a golden color and a gentle gingery heat that sits in the back of your throat.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs, cut into small chunks: 450 g (1 lb)
• Olive oil: 1 tbsp
• Yellow onion, finely chopped: 1 medium
• Fresh ginger, peeled and grated, plus ground turmeric: 2 tbsp ginger, 1 tsp turmeric
• Garlic cloves, minced: 2
• Low sodium chicken broth: 1.5 L (6 cups)
• Orzo pasta: 130 g (3/4 cup)
• Carrots, peeled and sliced: 2 medium
• Lemon juice: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Season 450 g (1 lb) chicken chunks with salt and pepper. Heat 1 tbsp olive oil in a pot over medium-high, add the chicken, and cook for 5 minutes, stirring occasionally, until it is just cooked through and you see no pink.

Step 2: Reduce heat to medium and add 1 chopped onion. Cook 4 minutes until softened, then stir in 2 tbsp grated ginger, 1 tsp ground turmeric, and 2 minced garlic cloves. Your kitchen will fill with a warm, spicy smell within seconds.

Step 3: Add 2 sliced carrots and pour in 1.5 L (6 cups) low sodium chicken broth. Bring to a boil, then reduce to a simmer so you get small bubbles. Cover and cook for 10 minutes to soften the carrots and let the broth turn golden.

Step 4: Stir in 130 g (3/4 cup) orzo and cook uncovered for 8 minutes, stirring once or twice, until the orzo is tender. You can taste the broth now and adjust salt if it needs more.

Step 5: Turn off the heat and stir in 1 tbsp lemon juice. You’ll notice the broth gets a lifted, brighter taste. Ladle into bowls and serve hot, because the soup is most vibrant right after the lemon goes in.

Creamy Mushroom Chicken Orzo Soup

Mushrooms and chicken are a classic pair, and here they turn the broth almost gravy-like without any flour. Coconut milk makes it creamy and rich, and the orzo thickens it further.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts, cubed: 600 g (1.3 lb)
• Olive oil: 2 tbsp
• Cremini mushrooms, sliced: 300 g (10 oz)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Low sodium chicken broth: 1.5 L (6 cups)
• Full fat coconut milk: 400 ml (13.5 oz)
• Orzo pasta: 180 g (1 cup)
• Fresh thyme: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Season 600 g (1.3 lb) chicken cubes with salt and pepper. Warm 2 tbsp olive oil in a heavy pot over medium-high, then add the chicken in a single layer. Let it brown for 3 minutes, flip, and cook 2 more minutes. You don’t need to cook it all the way through yet.

Step 2: Transfer the chicken to a plate and add 300 g (10 oz) sliced mushrooms to the same pot. Let them sit undisturbed for 3 minutes, so you get golden edges, then stir and cook 3 more minutes until their liquid mostly evaporates.

Step 3: Add 1 diced onion and cook 4 minutes until softened. Stir in 3 minced garlic cloves and 1 tsp thyme for 30 seconds, just until you smell them.

Step 4: Pour in 1.5 L (6 cups) low sodium chicken broth and scrape up the browned bits until you see them dissolved. Add the chicken back along with 180 g (1 cup) orzo. Cook for 8 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through.

Step 5: Reduce heat to low and stir in the 400 ml (13.5 oz) can of full fat coconut milk. Heat for 2 minutes without boiling, because you want it silky not split. Taste and add more salt if needed, then ladle into deep bowls.

Pesto Chicken Orzo Soup

Store-bought pesto is the shortcut that makes this soup taste like you worked all afternoon. A generous spoonful at the end keeps its basil flavor bright and fresh.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs, cut into strips: 450 g (1 lb)
• Olive oil: 1 tbsp
• Yellow onion, sliced: 1 medium
• Garlic cloves, minced: 2
• Low sodium chicken broth: 1.5 L (6 cups)
• Orzo pasta: 130 g (3/4 cup)
• Cherry tomatoes, halved: 200 g (7 oz)
• Basil pesto: 80 g (1/3 cup)
• Salt and black pepper: to taste
• Parmesan cheese, grated: 30 g (1/3 cup)

Instructions

Step 1: Season 450 g (1 lb) chicken strips with salt and pepper. Heat 1 tbsp olive oil in a pot over medium-high, add the chicken, and cook 5 minutes, stirring occasionally, until browned and cooked through. You can cut a piece to check it’s no longer pink.

Step 2: Lower the heat to medium and add 1 sliced onion. Cook 4 minutes until it softens and turns translucent, then stir in 2 minced garlic cloves for 30 seconds so you can smell them.

Step 3: Pour in 1.5 L (6 cups) low sodium chicken broth and bring to a boil. Stir in 130 g (3/4 cup) orzo and 200 g (7 oz) halved cherry tomatoes. Reduce the heat to a gentle simmer and cook 8 minutes, until the orzo is tender and the tomatoes soften. You can check a piece of orzo at the 7-minute mark.

Step 4: Remove the pot from the heat and stir in 80 g (1/3 cup) basil pesto. You want to add it off the heat so the basil keeps its bright green color and fresh smell.

Step 5: Taste the soup and add more salt or pepper if you need it. Ladle into bowls and top each serving with a little grated Parmesan, then serve right away while the pesto is still vibrant.

Instant Pot Chicken Orzo Soup

If you have an electric pressure cooker, this is the fastest route to a deep-tasting soup. The chicken gets fork-tender in minutes, and the orzo cooks right in the same pot at the end.

Ingredients (makes 6 servings)

• Bone-in chicken thighs, skin removed: 900 g (2 lb)
• Olive oil: 1 tbsp
• Yellow onion, diced: 1 large
• Carrots, sliced: 3 medium
• Celery stalks, sliced: 2
• Garlic cloves, minced: 3
• Low sodium chicken broth: 2 L (8 cups)
• Orzo pasta: 180 g (1 cup)
• Dried oregano: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Turn your Instant Pot to sauté mode on high. Add 1 tbsp olive oil and brown 900 g (2 lb) chicken thighs in two batches, about 4 minutes per side, until you see a deep golden crust. Transfer them to a plate.

Step 2: Add 1 diced onion, 3 sliced carrots, and 2 sliced celery stalks to the pot. Cook for 4 minutes, stirring once, then add 3 minced garlic cloves and 1 tsp oregano for 30 seconds. You want the vegetables to pick up some color from the bottom.

Step 3: Pour in 2 L (8 cups) low sodium chicken broth and scrape the bottom with a wooden spoon so you release every stuck bit. Return the chicken, lock the lid, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.

Step 4: Remove the chicken and shred it with two forks. Turn the pot back to sauté mode and bring the broth to a boil, then stir in 180 g (1 cup) orzo. Cook about 8 minutes, stirring occasionally, until the orzo is tender and you can see it has swelled.

Step 5: Return the shredded chicken and taste the broth yourself. Add salt or pepper if it needs more, then ladle into bowls while the soup is very hot.

Freezer Friendly Chicken Orzo Soup

This version gives you two future dinners, ready to reheat on the busiest nights. You freeze the soup base without the orzo, then cook fresh pasta in each batch so it never turns mushy.

Ingredients (makes 2 freezer bags, 4 servings each)

• Bone-in chicken thighs, skin removed: 1.8 kg (4 lb)
• Olive oil: 3 tbsp
• Yellow onions, diced: 2 large
• Carrots, sliced: 6 medium
• Celery stalks, sliced: 4
• Garlic cloves, minced: 6
• Low sodium chicken broth: 4 L (16 cups)
• Fresh thyme sprigs: 6
• Salt and black pepper: to taste
• Orzo pasta, for serving: 360 g (2 cups)

Instructions

Step 1: Season 1.8 kg (4 lb) chicken thighs with salt and pepper. Heat 3 tbsp olive oil in a large stockpot over medium-high and brown the chicken in batches, about 4 minutes per side, until deeply golden. You’ll do this in maybe three batches so the pot stays hot.

Step 2: Lower heat to medium and add 2 diced onions, 6 sliced carrots, and 4 sliced celery stalks. Cook for 8 minutes, stirring now and then, until the vegetables soften and pick up color. Stir in 6 minced garlic cloves for 30 seconds, just until you smell them.

Step 3: Pour in 4 L (16 cups) low sodium chicken broth and add 6 thyme sprigs. Return the chicken, bring to a simmer, then cover and cook for 25 minutes, until the chicken reaches 165F (74C). You’ll see the broth turn rich and golden.

Step 4: Remove the chicken and shred it, discarding bones. Fish out the thyme stems, then divide the broth and vegetables evenly between two large freezer bags or containers, and add the shredded chicken. Let them cool completely before you seal and freeze for up to 3 months.

Step 5: When you’re ready to serve, heat one bag of soup in a pot until simmering, then stir in 90 g (1/2 cup) orzo and cook 8 minutes. Ladle into bowls for 4 servings, and you can add fresh herbs or lemon at the table.

Greek Lemon Dill Chicken Orzo Soup

Briny olives, feta, and lots of fresh dill give this soup a bright Mediterranean feel. It’s still chicken orzo at heart, but the toppings take it somewhere sunnier.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts, cut into thin strips: 600 g (1.3 lb)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• Low sodium chicken broth: 1.5 L (6 cups)
• Orzo pasta: 130 g (3/4 cup)
• Kalamata olives, pitted and halved: 80 g (1/2 cup)
• Fresh dill, chopped, and lemon juice: 3 tbsp dill, 2 tbsp lemon juice
• Feta cheese, crumbled: 100 g (3.5 oz)
• Salt and black pepper: to taste

Instructions

Step 1: Season 600 g (1.3 lb) chicken strips with salt and pepper. Heat 2 tbsp olive oil in a pot over medium-high, add the chicken, and cook for 5 minutes, stirring once or twice, until it is browned and cooked through. You can slice into a thicker piece to check.

Step 2: Transfer the chicken to a plate. Lower heat to medium, add 1 chopped onion, and cook 4 minutes until soft. Stir in 3 minced garlic cloves for 30 seconds, just until you can smell them.

Step 3: Pour in 1.5 L (6 cups) low sodium chicken broth and bring to a boil. Stir in 130 g (3/4 cup) orzo and reduce to a simmer. Cook for 8 minutes, until the orzo is tender, and add the chicken back in the last 2 minutes so it stays juicy. You’ll want the chicken to warm through, not boil.

Step 4: Turn the heat to low and stir in 80 g (1/2 cup) halved Kalamata olives, 3 tbsp chopped dill, and 2 tbsp lemon juice. You want the dill to hit the warm broth just before serving so it keeps its fresh taste.

Step 5: Ladle the soup into bowls and top each one with a generous spoonful of crumbled feta. You’ll get a salty, creamy bite with every spoonful, and that’s what makes the Greek version special.

The one move that matters in every version is when you add the orzo. Keep the broth at a real simmer, stir a couple times so the pasta doesn’t glue to the bottom, and taste a piece a minute before you think it’s done.

Pull it off the heat right when that little pasta shape still has a tiny bit of chew. Then pick a pot, get your chicken browning, and let the kitchen do the rest.