Chicken Orzo Soup

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Chicken Orzo Soup

A warm and comforting soup packed with tender chicken, delicate orzo pasta, fresh vegetables, and a bright splash of lemon. This cozy family favorite is perfect for a weeknight dinner or meal prep.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 3 celery stalks, sliced
  • 2 large carrots, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced or pressed
  • 3 cups shredded cooked chicken (rotisserie chicken works well)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 8–10 cups low-sodium chicken broth
  • Juice of 1 lemon
  • 2 bay leaves
  • ¾ cup uncooked orzo pasta
  • 1 medium yellow squash, sliced into rounds and quartered
  • Chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions

  1. Sauté the aromatics.
    Heat the olive oil and butter in a large Dutch oven over medium-high heat. Add the diced onion and cook for about 2 minutes until slightly softened.
  2. Cook the vegetables.
    Stir in the sliced celery and carrots. Season with salt and pepper, and cook for 4–5 minutes until tender. Add the garlic and cook for 15–30 seconds until fragrant.
  3. Add chicken and seasonings.
    Mix in the shredded chicken, oregano, thyme, and rosemary. Stir to combine.
  4. Add liquids and bring to a boil.
    Pour in the chicken broth and lemon juice. Add the bay leaves. Increase the heat to high and bring the soup to a boil.
  5. Cook the orzo and squash.
    Stir in the orzo and yellow squash. Reduce the heat to a simmer and cook for 10 minutes, or until the orzo is tender.
  6. Finish and serve.
    Taste and adjust salt and pepper as needed. Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges.

Tips & Variations

  • Meal Prep Friendly: Make this soup ahead of time with pre-cooked chicken. For freezing, omit the orzo, and add it fresh when reheating.
  • Pasta Swap: No orzo? Use small pasta like acini di pepe, ditalini, or even rice.
  • Extra Veggies: Add zucchini, green beans, peas, or beans to make it even heartier.

Storage

  • Refrigerator: Store in an airtight container for 3–4 days.
  • Freezer: Freeze without the orzo for up to 3 months. Thaw and cook the orzo fresh before serving.

This soup is perfect as a standalone meal, or pair it with a crisp salad or a toasted sandwich for a complete, comforting dinner.

 

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