Chicken Orzo Soup Recipe
Chicken Orzo Soup Recipe
Table of Contents
Chicken Orzo Soup Recipe
This comforting chicken orzo soup recipe is a delicious and hearty one pot meal perfect for any season. Packed with tender chicken, nutritious vegetables, and delicate orzo pasta, it’s an easy dinner that brings warmth to your table in under an hour.
Description:
Chicken Orzo Soup Recipe is a timeless classic that combines tender chicken, al dente orzo pasta, and fresh vegetables in a flavorful broth. It’s the ultimate comfort food, perfect for chilly days or whenever you need a wholesome, homemade meal. This recipe is as simple as it is satisfying. With just a few ingredients and steps, you’ll create a soup that’s rich in flavor and nutrients.
Whether you’re nursing a cold, feeding the family, or preparing for a cozy night in, this chicken orzo soup will quickly become a staple in your kitchen. With its light yet creamy texture and savory flavors, it strikes the perfect balance between indulgence and healthiness.
This Chicken Orzo Soup Recipe caters to all skill levels, from beginner to seasoned cook, and can easily be adapted to suit dietary preferences. Plus, it’s great for meal prep, as it reheats beautifully for lunches or dinners throughout the week.
Read on for step by step instructions, tips for making the best chicken orzo soup, and variations to suit your taste.
This comforting chicken orzo soup recipe is the perfect blend of tender chicken, fresh vegetables, and delicate orzo pasta in a savory, aromatic broth. Quick and easy to prepare, this healthy soup is ideal for cozy nights or as a nourishing meal when you need a boost. With protein-rich chicken, hearty orzo, and vegetables, it’s both satisfying and wholesome. Follow this simple chicken orzo soup recipe to enjoy a warm, flavorful bowl any time.
Ingredients:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 pound (450g) boneless, skinless chicken breasts or thighs
- 8 cups chicken broth (low sodium preferred)
- 1 cup orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Juice of 1 lemon
- 2 cups fresh spinach or kale, chopped (optional)
For Garnish (Optional):
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions:
1.Prep the Ingredients: Dice the onion, slice the carrots and celery, and mince the garlic. Set them aside. Rinse and pat dry the chicken breasts or thighs.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened. Stir in the garlic and cook for another minute, until fragrant.
3. Cook the Chicken: Add the chicken breasts or thighs to the pot. Pour in the chicken broth, ensuring the chicken is fully submerged. Add thyme, oregano, bay leaf, and a pinch of salt and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, or until the chicken is cooked through.
4. Shred the Chicken: Remove the chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then return it to the pot.
5. Cook the Orzo: Add the orzo pasta to the soup. Cook for 8-10 minutes, or until the orzo is tender, stirring occasionally to prevent sticking.
6. Final Touches: Stir in the lemon juice and optional spinach or kale for added greens. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve: Ladle the soup into bowls. Garnish with fresh parsley and Parmesan cheese, if desired.
Notes:
- Make it Creamy: For a richer soup, stir in ½ cup of heavy cream or Greek yogurt before serving.
- Gluten Free Option: Substitute orzo with gluten free pasta or rice.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
- Freezing Tip: This soup freezes well, but cook the orzo separately and add it when reheating to prevent it from becoming mushy.
- Vegetarian Version: Use vegetable broth and swap chicken for chickpeas or cannellini beans.
Chicken Orzo Soup Recipe
Ingredients
- For the Soup:
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 pound 450g boneless, skinless chicken breasts or thighs
- 8 cups chicken broth low sodium preferred
- 1 cup orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Juice of 1 lemon
- 2 cups fresh spinach or kale chopped (optional)
- For Garnish Optional:
- Fresh parsley chopped
- Grated Parmesan cheese
Instructions
- 1.Prep the Ingredients: Dice the onion, slice the carrots and celery, and mince the garlic. Set them aside. Rinse and pat dry the chicken breasts or thighs.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened. Stir in the garlic and cook for another minute, until fragrant.
- Cook the Chicken: Add the chicken breasts or thighs to the pot. Pour in the chicken broth, ensuring the chicken is fully submerged. Add thyme, oregano, bay leaf, and a pinch of salt and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, or until the chicken is cooked through.
- Shred the Chicken: Remove the chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then return it to the pot.
- Cook the Orzo: Add the orzo pasta to the soup. Cook for 8-10 minutes, or until the orzo is tender, stirring occasionally to prevent sticking.
- Final Touches: Stir in the lemon juice and optional spinach or kale for added greens. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls. Garnish with fresh parsley and Parmesan cheese, if desired.
Notes
- Make it Creamy: For a richer soup, stir in ½ cup of heavy cream or Greek yogurt before serving.
- Gluten Free Option: Substitute orzo with gluten free pasta or rice.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
- Freezing Tip: This soup freezes well, but cook the orzo separately and add it when reheating to prevent it from becoming mushy.
- Vegetarian Version: Use vegetable broth and swap chicken for chickpeas or cannellini beans.
