There’s something about coming home and being greeted by the warm smell of soup simmering on the stove that just makes everything feel alright. I remember my grandma making her famous chicken orzo soup on chilly afternoons, the aroma swirling through the house and everyone scurrying to the table with hungry grins. It’s one of those recipes that’s so simple, yet so comforting — like a warm hug in a bowl. I always do this when I need something soothing but nourishing, and honestly, it’s a lifesaver on busy nights. My kids ask for this all the time, especially when they’re feeling under the weather or just craving something wholesome. And the best part? It takes less than an hour to pull together, making it perfect for weeknights. If you haven’t tried chicken orzo soup yet, buckle up — you’re about to fall in love with a new family favorite.
Thank you for reading this post, don't forget to subscribe!What is chicken orzo soup?
Think of chicken orzo soup as a cozy twist on traditional chicken noodle soup, but instead of noodles, you get tender orzo pasta soaking up all that flavorful broth. It’s essentially a comforting chicken stew with a bite-sized pasta that melts in your mouth, creating this incredible harmony of textures. The name “orzo” actually means “barley” in Italian, which is funny because it looks like tiny rice grains, but it’s a pasta! This soup has roots in Mediterranean and Italian cuisines, but honestly, it’s so adaptable that everyone claims it as their own. It’s the perfect meal when you’re craving something light yet filling, with that rich, savory punch from the chicken and fresh herbs. My version is super friendly for home cooks — no fancy ingredients necessary, just wholesome staples from your pantry and fridge. It’s one of those recipes I always go back to because it hits the spot every single time.
Why you’ll love this recipe?
What I love most about this chicken orzo soup is how deceptively easy it is — it’s one of those recipes that looks more complicated than it actually is. You’ll be amazed how quickly it comes together, especially when you have a busy week and need something nourishing without spending hours in the kitchen. The flavor? Oh, it’s next level. The broth is rich, slightly tangy from the fresh lemon I toss in at the end, and packed with herbs that burst with each spoonful. Plus, the orzo pasta soaks up all those tasty juices, giving every bite a satisfying, velvety texture that keeps you coming back for seconds. I’ve made this with chicken thighs, which stay juicy and tender, but it works beautifully with chicken breasts too — just cook a little less to keep it from drying out. And if you’re on a budget? This recipe is incredible because most ingredients are pantry staples or inexpensive cuts. It’s also incredibly versatile — you can add your favorite veggies, switch out herbs, or make it even creamier with a splash of cream or a dollop of Greek yogurt on top. Honestly, this soup is comfort food at its best — nourishing, simple, and packed with love.
How do I make chicken orzo soup?
Quick Overview
Making chicken orzo soup is a breeze. You start by sautéing aromatics like onions and garlic, then cook your chicken until it’s perfectly tender. In the same pot, you add broth, herbs, and a handful of veggies if you like. Once the broth is flavorful, toss in the orzo pasta and simmer until everything is lovely and tender — about 10 minutes. Finish with a squeeze of lemon, fresh herbs, and a little salt and pepper. That’s it! It’s all about layers of flavor that build up, but the process itself is straightforward and forgiving. What makes this method special is how quickly you get a homemade, soul-soothing soup on the table without any fuss. Trust me, once you get the hang of it, it’ll become a weekly staple. It’s perfect for an easy dinner that feels like a big hug after a long day.
Ingredients
For the main soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped (optional but adds sweetness)
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (preferably homemade or low-sodium)
- 1 teaspoon dried thyme or rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
- Fresh parsley or dill, chopped (for garnish)
For the Orzo:
“New family favorite! This Easy Chicken Orzo Soup Recipe was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
- 1 cup dried orzo pasta
Optional Add-ins:
- Chopped spinach or kale (for greens)
- Peas or corn (for a little sweetness)
- A splash of cream or a dollop of Greek yogurt for extra creaminess
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat a large soup pot over medium heat, then add the olive oil. When it shimmers, toss in the diced onions, carrots, and celery. Cook these aromatics until they’re soft and fragrant — about 5 minutes. This is the flavor base that makes all the difference! While they cook, season your chicken with a pinch of salt and pepper, prepping it for the next step. Trust me, those slightly caramelized bits stuck to the bottom are flavour gold for the broth.
Step 2: Brown the Chicken
Push the veggies to the side and add the chicken to the pot. Let it cook undisturbed for about 4-5 minutes on each side, until golden and cooked through. No need to overcomplicate — you want it juicy, not dried out. Once cooked, take the chicken out and set aside. I always do this to keep the juices in, then shred or dice it later. This step is key for tender, flavorful protein in your soup.
Step 3: Make the Broth
Pour in the chicken broth and toss in the herbs — thyme or rosemary, a bay leaf, and a pinch of salt. Bring everything to a gentle simmer. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot; that’s pure flavor you don’t want to miss. Let it simmer for about 10 minutes to marry all those lovely flavors.
Step 4: Add Orzo & Cook
Add the dry orzo pasta straight into the simmering broth. Cook uncovered for about 8-10 minutes, or until the orzo is al dente — tender but with a slight bite. Stir occasionally to prevent sticking and ensure even cooking. During this time, shred your cooked chicken into bite-sized pieces. You want to add it back in once the orzo is nearly done — this keeps it moist and juicy.
Step 5: Finish & Brighten
Once the orzo is cooked, drop the chicken back into the soup along with a squeeze of lemon juice. Taste and adjust seasoning with more salt or pepper if needed. The lemon brightens everything in the best way — trust me on this. Snip fresh herbs on top for that vibrant, fresh flavor. If you like greens, toss in spinach or kale for the last couple of minutes. This step adds a pop of color and a nutritional boost.
Step 6: Serve & Enjoy
Ladle this steaming, flavorful soup into bowls and serve with crusty bread or a simple side salad. For extra comfort, I like a drizzle of olive oil or a sprinkle of parmesan cheese — yum! This soup tastes even better the next day, once the flavors have fully melded. It’s one of those dishes that just gets better with time. Plus, leftovers reheat beautifully — just add a splash of water or broth if it thickens up too much.
Step 7: Tips for Success
Make sure not to overcook the orzo; it tends to get mushy if left too long. If you prefer a creamier texture, stir in a bit of heavy cream or Greek yogurt at the end. And don’t forget, the lemon zest at the finish really elevates the dish — it’s a secret I’ve tested many times. Also, if you want the soup heartier, toss in some cooked potatoes or beans. Just have fun with it — this recipe is all about cozy, forgiving goodness.
“Packed with flavor and so simple. Exactly what I wanted from this Easy Chicken Orzo Soup Recipe!”
What to Serve It With
This chicken orzo soup is a meal in itself, but a few extras take it to the next level. For breakfast, pair it with toasted sourdough and a strong cup of coffee — a comforting start to any day. During brunch, sprinkle some grated parmesan or a poached egg on top for added richness. Sometimes, I serve it as a light dinner with a side of roasted veggies or a crisp green salad. If you’re craving something sweet afterward, fresh fruit with a dollop of yogurt makes a perfect finish. And honestly, during chilly evenings, a warm bowl of this soup paired with crusty bread feels like a hug for your insides. My family loves dipping bread into that flavorful broth — I always make a little extra for dipping. It’s wholesome, satisfying, and just downright delicious. I even freeze leftovers and reheat them — it’s still just as flavorful after freezing. This recipe is truly one of those keepers.
Top Tips for Perfecting Your Chicken Orzo Soup
Over the years, I’ve picked up a few tricks to make this soup even better. First, when prepping the chicken, I prefer thighs if I want maximum tenderness, but breasts work just as well — just watch the cooking time so they don’t dry out. When cooking the aromatics, cook them slowly enough so they’re sweet and fragrant, not burnt — keep the heat moderate. Trust me, stirring frequently helps prevent sticking and develops flavor. Speaking of flavor, don’t skip the lemon at the end — it brightens everything and balances the richness. I’ve tested this with different herbs, and honestly, fresh thyme or dill are my favorites — they add that herbaceous punch that kicks the soup up a notch. For a creamier version, stir in a splash of milk or a dollop of sour cream right before serving. You can even add chopped spinach or peas during the last few minutes — they add lovely color and texture. One mistake I made early on? Overcooking the orzo, which turns it mushy. Now, I set a timer and start checking around the 8-minute mark. Lastly, if you want an extra layer of flavor, a few drops of smoked paprika or a pinch of red pepper flakes make the broth pop. It’s all about playing around and making it your own — that’s the beauty of this dish.
Storing and Reheating Tips
Leftovers are just as good, if not better — it’s true! Store any remaining soup in airtight containers in the refrigerator for up to 3 days. The flavors meld so beautifully overnight, and it’s a quick lunch or dinner waiting for you. Just give it a quick stir and, if it’s thickened up, add a splash of broth or water when reheating. For longer storage, I recommend freezing in individual portions. Wrap the soup tightly in plastic wrap, then put it in a freezer-safe bag. It’ll keep for up to 3 months. When ready to eat, thaw overnight in the fridge or give it a gentle defrost in the microwave. Reheat stovetop over medium-low heat, stirring occasionally, until steaming hot. If you want to keep the texture intact, don’t add the lemon or herbs until right before serving — they can lose their freshness in storage. For the glaze or lemon juice, just squeeze fresh right before serving to keep that bright, zesty flavor shining through. Trust me, this soup reheats beautifully and makes for an easy second round of comfort — because honestly, I can’t get enough of it.
Frequently Asked Questions
Final Thoughts
There’s honestly nothing quite like a steaming bowl of chicken orzo soup after a long day. It’s warm, nourishing, and endlessly adaptable — I’ve made it with various greens, different herbs, and even added a splash of cream for richness. What I love most is how forgiving the recipe is; you can toss in leftovers, change up the herbs, or add a little spice for kick. Over the years, I’ve tested countless variations, and this one always wins at my house. It’s a go-to for chilly nights, a quick lunch, or even when friends pop by unexpectedly — trust me, everyone leaves with a full belly and a happy heart. If you give it a try, I’d love to hear how it turns out or any tweaks you made. Cooking should always be personal and fun, just like sharing this recipe with a good friend over coffee. Happy baking — or in this case, simmering!
Chicken Orzo Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion diced
- 3 stalks celery sliced
- 2 carrots carrots thinly sliced
- 4 cloves garlic pressed or minced
- 3 cups shredded cooked chicken
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 8 cups low sodium chicken broth
- 1 piece lemon juiced
- 2 bay leaves bay leaves
- 0.75 cups uncooked orzo
- 1 yellow squash yellow squash sliced into rounds and each cut into fourths
- 0.25 cups chopped fresh parsley for garnish
- 1 piece lemon wedges for serving
Instructions
Preparation Steps
- Sauté the aromatics. Heat oil and melt butter in a Dutch oven set over medium-high heat. Add diced onion and cook for 2 minutes.
- Add the vegetables. Stir in sliced celery and carrots; season with salt and pepper, and cook until tender, about 4 to 5 minutes. Add garlic and cook for 15 seconds.
- Add chicken and seasonings. Stir in shredded chicken, oregano, thyme, and rosemary; combine well.
- Stir in the liquids and bring to a boil. Add chicken broth, lemon juice, and bay leaves.
- Add remaining ingredients. Stir in orzo and sliced squash. Lower heat and simmer for 10 minutes until orzo is tender.
- Finish and serve. Taste for salt and pepper, boil briefly if needed. Ladle into bowls, garnish with parsley, and serve with lemon wedges.
