Chicken Orzo Soup

This comforting Chicken Orzo Soup is a hearty, veggie-packed bowl of goodness that comes together in just 30 minutes. Tender shredded chicken, delicate orzo pasta, and vibrant spinach simmer in a lemony, herb-scented broth for a cozy, one-pot meal that feels both light and satisfying perfect for busy weeknights or soothing sick days.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup orzo pasta
• 2 cups spinach, chopped
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes, or until the vegetables are softened.
2. Stir in the minced garlic, dried thyme, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
3. Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
4. Once boiling, add the shredded chicken and orzo pasta. Reduce the heat to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the orzo is tender.
5. Stir in the chopped spinach and cook for another 2–3 minutes, just until wilted and bright green.
6. Season the soup with salt, pepper, and the juice of 1 lemon (or to taste), adjusting the seasoning as needed.
7. Ladle into bowls and serve hot, garnished with fresh chopped parsley.

Variation

1. Add 1–2 cups of extra vegetables such as peas, green beans, or diced zucchini along with the spinach for more color and texture.
2. Stir in 1/4–1/3 cup grated Parmesan at the end for a richer, slightly creamy finish.
3. Swap orzo for another small pasta shape (like ditalini or small shells) or cooked brown rice; adjust cook time as needed until tender.

Cooking Notes

1. Stir the soup frequently after adding the orzo so it doesn’t stick to the bottom of the pot or clump together.
2. Use pre-cooked rotisserie chicken to save time just remove the skin and shred the meat before adding.
3. For a slightly thicker, more stew-like soup, let it simmer a few extra minutes after the orzo is cooked; it will continue to absorb broth as it sits.

Serving Suggestions

1. Serve with crusty bread or warm dinner rolls to soak up the flavorful broth.
2. Pair with a simple side salad think mixed greens with a light vinaigrette for a fresh, balanced meal.
3. Top each bowl with extra lemon zest, a drizzle of olive oil, or a sprinkle of grated Parmesan for added richness and brightness.

Tips

• Chop the vegetables into small, even pieces so they soften quickly and cook at the same rate.
• If you plan to store leftovers, cook the orzo just until al dente to prevent it from becoming mushy later.
• Add the lemon juice off the heat or right at the end of cooking to keep the flavor bright and the broth from tasting flat.

Prep Time:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 22 g
• Sodium: 850 mg

Frequently Asked Questions

1. Can I use uncooked chicken instead of cooked shredded chicken?
   Yes. Dice raw chicken and simmer it in the broth for about 10–12 minutes, or until cooked through, before adding the orzo.
2. Does orzo get mushy in leftovers?
   It can soften over time. To avoid this, cook the orzo separately and add it to each bowl when serving, especially if you plan to store the soup.
3. Can I freeze Chicken Orzo Soup?
   Yes, but pasta can become very soft after freezing. For best results, freeze the soup without orzo and add freshly cooked orzo when reheating.
4. How long does this soup keep in the refrigerator?
   Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop, adding a bit of broth or water if it has thickened.

Conclusion

This Chicken Orzo Soup delivers soothing comfort in every spoonful tender chicken, delicate pasta, and bright lemon mingling with hearty vegetables in a flavorful broth. Ready in just half an hour, it’s an easy, nourishing weeknight staple that reheats beautifully for lunches and makes a warming, feel-better bowl any day of the week.

Chicken Orzo Soup

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• Author: Avery
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Dairy-Free (if served without cheese garnish)

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Description

This comforting Chicken Orzo Soup is a hearty, veggie-packed bowl of goodness that comes together in just 30 minutes. Tender shredded chicken, delicate orzo pasta, and vibrant spinach simmer in a lemony, herb-scented broth for a cozy, one-pot meal that feels both light and satisfying perfect for busy weeknights or soothing sick days.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup orzo pasta
• 2 cups spinach, chopped
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

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Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes, or until the vegetables are softened.
2. Stir in the minced garlic, dried thyme, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
3. Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
4. Once boiling, add the shredded chicken and orzo pasta. Reduce the heat to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the orzo is tender.
5. Stir in the chopped spinach and cook for another 2–3 minutes, just until wilted and bright green.
6. Season the soup with salt, pepper, and the juice of 1 lemon (or to taste), adjusting the seasoning as needed.
7. Ladle into bowls and serve hot, garnished with fresh chopped parsley.

Notes

• Use low-sodium chicken broth so you can better control the salt level at the end.
• If your soup thickens as it sits or after chilling, add a splash of broth or water when reheating to loosen it up.
• Taste the soup after adding lemon juice adjust with more lemon, salt, or pepper until the flavors are bright and balanced.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 850 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 65 mg

Keywords: chicken orzo soup, lemon chicken orzo soup, chicken soup with vegetables, easy chicken soup, one pot soup