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+ servings

Chicken Orzo Soup

This easy chicken orzo soup comes together in less than 30min all in one pot! All you need is a few pantry staples, a cooked chicken and this recipe!

Ingredients

  • 1 tablespoon olive oil
  • ½ onion, optional
  • 2 carrots, peeled and diced (about 1 cup diced)
  • 2 celery ribs, chopped (about ½ cup chopped)
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 8-10 cups chicken stock, Note 1
  • 1 cup 6oz uncooked orzo pasta
  • 8 oz cooked chicken breast, 2-3 cups shredded chicken (Note 2)
  • 1 lemon, zested and juiced
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh parsley leaves, optional

Instructions

  • Heat a large dutch oven over medium high heat. Add oil.
  • When oil is hot, add onion, carrots, and celery. Sauté the vegetables until mostly tender, about 5 minutes, stirring frequently.
  • Stir in garlic, salt, thyme and oregano and cook for another minute or two.
  • Add stock and bring it to a boil.
  • Add orzo and cook until orzo is tender, about 10 minutes.
  • Stir in chicken, 1 tablespoon lemon juice, lemon zest, and Worcestershire sauce. Cook until chicken is heated through, about 3 minutes.
  • Add more lemon juice to taste, if desired. Salt and pepper to taste as well. Remove from heat and serve with fresh parsley, if desired.

Notes

Note 1: Homemade chicken stock is the best option. However, in a pinch I recommend to use "Better Than Bouillon" chicken base.
Note 2: Leftover rotisserie chicken, or pre-cooked shredded chicken breast works great in this dish to save time. Or you can use raw chicken, but be sure to cook it with the vegetables in the first step of this recipe.

Nutrition Information

Calories: 313kcal, Carbohydrates: 35g, Protein: 24g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 42mg, Sodium: 708mg, Potassium: 613mg, Fiber: 2g, Sugar: 8g, Vitamin A: 3519IU, Vitamin C: 14mg, Calcium: 41mg, Iron: 2mg
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