Description
This Chicken Orzo Soup is comfort made easy—brimming with tender chicken, al dente orzo, sweet carrots, and herby garlic in a silky broth that wraps around you like your favorite sweater. It’s fast, freezer-friendly, and doubles beautifully for leftovers or sharing. One bowl? Doubtful. This is second-helping soul food.
Ingredients
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2 tbsp olive oil
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2 yellow onions, chopped
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4 carrots + 4 celery ribs, chopped
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8 garlic cloves, minced
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16 cups chicken stock (homemade or store-bought)
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2 lbs orzo pasta
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4–6 cups cooked shredded chicken
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2½ tsp garlic powder
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2 tsp Italian seasoning
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2 tsp sea salt + ½ tsp black pepper
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2 tbsp chopped parsley
Instructions
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Sauté Base: In large stockpot, heat olive oil. Add onions, carrots, and celery. Sauté 6–8 mins until softened.
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Add Garlic: Stir in garlic, cook 1 min until fragrant.
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Broth Time: Pour in stock, bring to boil while scraping up browned bits.
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Cook Orzo: Stir in orzo. Simmer uncovered 8–10 mins, stirring often. Undercook slightly to avoid mushiness.
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Finish Strong: Reduce heat. Stir in chicken, parsley, salt, pepper, garlic powder, and Italian seasoning. Simmer 5–10 mins.
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Taste & Adjust: Add more salt, lemon juice, or herbs as needed.
Notes
✅ Store orzo separately for leftovers
✅ Add spinach or kale in final 5 mins for extra greens
✅ Use rotisserie chicken for speed
✅ Make it creamy with a splash of heavy cream or coconut milk
✅ Brighten it up with lemon juice and zest
- Prep Time: 15 mins
- Cook Time: 35 mins
Nutrition
- Calories: 390 Ca
- Fat: 11g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g