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Chicken Orzo Soup

This chicken orzo soup recipe is warm, comforting, and packed with tender chicken, vegetables, and delicate orzo pasta. It simmers in a flavorful herb-infused broth for a hearty meal that's perfect for chilly days or an easy weeknight dinner. This recipe is ready in about 40 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: dinner
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 6 cups chicken broth
  • 1 cup uncooked orzo
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups baby spinach
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chicken and cook for 5 to 6 minutes until lightly browned. Transfer to a plate.
  3. Add the onion, carrots, and celery to the pot. Cook for 4 to 5 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Pour in the chicken broth and add the oregano, thyme, salt, and black pepper. Bring to a boil.
  6. Return the chicken to the pot and reduce the heat to a simmer. Cook for 10 minutes.
  7. Stir in the orzo and simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender.
  8. Add the spinach and cook for 1 to 2 minutes until wilted.
  9. Stir in the lemon juice and fresh parsley.
  10. Taste and adjust the seasoning before serving.

Notes

  • Stir the soup occasionally while the orzo cooks to prevent it from sticking to the bottom of the pot.
  • Orzo continues to absorb broth as it sits. If the soup thickens after storing, add a splash of chicken broth when reheating to bring it back to the desired consistency.
  • Fresh lemon juice should be added at the end of cooking to keep its bright, fresh flavor.
  • Rotisserie chicken is a great shortcut. Skip the first cooking step and stir the shredded chicken into the soup during the last 5 minutes.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. For meal prep, consider cooking the orzo separately and adding it to each serving to keep the pasta from becoming too soft.