Picture a warm bowl of Chicken Orzo Soup, steam gently wafting up, carrying the savory aroma of tender chicken and fresh herbs.
This comforting Italian classic is incredibly easy to make, wrapping you in a cozy embrace with every spoonful.
As the chicken broth simmers, it melds with orzo, thyme, and oregano, transforming simple ingredients into a heartwarming delight.
Let’s bring this delicious soup to life together!
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 pound boneless, skinless chicken breasts, cubed
- 6 cups chicken broth
- 1 cup orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
Cook & Prep Time
To efficiently manage your time while preparing Chicken Orzo Soup, follow this timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe and gather all necessary equipment and ingredients.
- Prep Work (10 minutes)
- Dice the onion.
- Mince the garlic.
- Slice the carrots and celery.
- Cube the chicken breasts.
- Cooking (30 minutes)
- Minute 1-5: Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Minute 6-10: Add the diced onion, minced garlic, sliced carrots, and sliced celery to the pot. Sauté until the vegetables are tender.
- Minute 11-15: Add the cubed chicken to the pot and cook until browned on all sides.
- Minute 16-20: Pour in 6 cups of chicken broth and bring the mixture to a boil.
- Minute 21-25: Stir in 1 cup of orzo pasta, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Reduce heat to a simmer.
- Minute 26-30: Cook until the orzo is tender. Season the soup with salt and pepper to taste.
- Final Touches (5 minutes)
- Stir in 2 tablespoons of chopped parsley and the juice of 1 lemon just before serving.
- Let the soup rest for 5 minutes to enhance flavors.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, minced garlic, sliced carrots, and sliced celery to the pot, and sauté until the vegetables are tender.
Add cubed chicken to the pot and cook until browned on all sides.
Pour in the chicken broth and bring the mixture to a boil.
Stir in orzo pasta, dried thyme, and dried oregano.
Reduce heat to a simmer and cook until the orzo is tender.
Season the soup with salt and pepper to taste.
Stir in chopped parsley and lemon juice just before serving.
Let the soup rest for 5 minutes before serving to enhance flavors.
Serving Tips
- Crusty Bread: Serve with a side of warm, crusty bread to soak up the flavorful broth.
- Fresh Salad: Pair with a light, fresh salad for a revitalizing contrast to the hearty soup.
- Grated Parmesan: Sprinkle grated parmesan on top for an extra layer of richness and flavor.
- Garlic Bread: Complement with garlic bread for a savory twist that enhances the soup’s garlic notes.
- Steamed Vegetables: Offer a side of steamed vegetables for added nutrition and a colorful plate.
Storage
To store Chicken Orzo Soup, allow it to cool completely.
Then transfer to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat before serving.
Freezing
To freeze Chicken Orzo Soup, cool it completely.
Portion into airtight containers, leaving space for expansion.
Label with the date.
Thaw in the refrigerator and reheat gently to preserve texture.
Reheating
To reheat Chicken Orzo Soup, gently warm it on the stove over low heat.
Stir occasionally. Add additional chicken broth if needed to maintain desired consistency. This will prevent the orzo from becoming mushy.
Final Thoughts
Chicken Orzo Soup is a comforting and flavorful dish that brings together tender chicken, hearty vegetables, and delicate orzo pasta.
It’s perfect for a cozy meal on a chilly day. Serve it with some crusty bread or a fresh salad to complete the experience.
This recipe is versatile, allowing you to adjust the seasoning to suit your taste.
Whether you prefer a zestier soup with extra lemon juice or a more herbaceous flavor with additional thyme and oregano, it’s easy to customize.
Remember to keep an eye on the orzo to prevent it from becoming mushy.
If your soup thickens too much, simply add more chicken broth to achieve the desired consistency.
Enjoy the rich, savory flavors of Chicken Orzo Soup as a comforting meal that’s sure to please.
Frequently Asked Questions
Can I Substitute Orzo With Another Type of Pasta?
You can substitute orzo with other small pasta types like ditalini or acini di pepe. Choose pasta that cooks quickly and maintains its shape. Adjust cooking time accordingly to avoid overcooking, ensuring it blends well with other ingredients.
How Can I Make This Recipe Gluten-Free?
You’ll need to substitute the orzo with gluten-free pasta like rice-based or quinoa pasta. Ascertain your chicken broth is certified gluten-free. Follow the recipe as usual, adjusting cooking times for your chosen pasta.
Is It Possible to Use Pre-Cooked Chicken?
Yes, you can use pre-cooked chicken. Add it after the orzo is tender to avoid overcooking. Make certain it’s diced or shredded for even distribution. Adjust seasoning as pre-cooked chicken might alter the soup’s flavor.
What Vegetables Can I Add for Extra Nutrition?
You can add spinach for iron, kale for vitamin K, or zucchini for fiber. Dice bell peppers for a vitamin C boost. Sauté these with your base veggies for enhanced flavor and nutritional value.
Can I Make This Soup in a Slow Cooker?
You can make this soup in a slow cooker by sautéing the onions, garlic, carrots, and celery first. Add all ingredients except parsley and lemon juice, cook on low for 6-8 hours, then finish with parsley and lemon.
Chicken Orzo Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 pound boneless, skinless chicken breasts cubed
- 6 cups chicken broth
- 1 cup orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- 1 lemon juiced
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, sliced carrots, and sliced celery to the pot, and sauté until the vegetables are tender.
- Add cubed chicken to the pot and cook until browned on all sides.
- Pour in the chicken broth and bring the mixture to a boil.
- Stir in orzo pasta, dried thyme, and dried oregano.
- Reduce heat to a simmer and cook until the orzo is tender.
- Season the soup with salt and pepper to taste.
- Stir in chopped parsley and lemon juice just before serving.
- Let the soup rest for 5 minutes before serving to enhance flavors.
Notes
