This easy chicken orzo soup is the kind of comfort food that makes chilly days feel a little cozier. Packed with tender chicken, vegetables, and orzo pasta, it’s simple to make and perfect for weeknight dinners.
When the weather starts to cool down, nothing hits the spot quite like a big pot of homemade soup simmering on the stove. This chicken orzo soup is one of those reliable recipes you can turn to again and again, whether you’re cooking for your family or planning a few easy meals ahead.
It’s made with simple ingredients, comes together in one pot, and has that classic, comforting flavor everyone loves. Cozy, filling, and easy to customize, this hearty soup is perfect for busy nights when you want something warm and homemade on the table without a lot of fuss.
Ingredients for Chicken Soup with Orzo
This section is meant to provide an overview of the ingredients required for the recipe. For specific amounts and instructions, please refer to the recipe card at the bottom of the post.
- Chicken breast — This is the lean protein for the soup. You could also use chicken thighs, if you have them.
- Chicken broth — The broth forms the base of the soup, giving it a warm, savory flavor that ties all the ingredients together.
- Olive oil — A small amount of olive oil is used to sauté the vegetables, helping them soften and develop flavor before they go into the soup.
- Carrots, celery, and onion — This classic vegetable trio adds sweetness, texture, and depth, creating that familiar homemade soup flavor.
- Orzo pasta — Orzo adds a comforting, pasta-like texture that makes the soup more filling without overpowering the broth.
- Herbs and seasonings — You’ll need some garlic powder, Italian seasoning, chopped parsley, and salt and pepper to season the soup.
Equipment You’ll Need
Gather your kitchen tools to make this cozy soup recipe! Here’s what you’ll need:
- Dutch oven or large soup pot
- Potato peeler
- Measuring cups and spoons
- Cutting board and knife
- Medium skillet
How to Make Chicken Orzo Soup
This section provides a brief overview of the instructions but the steps are not detailed. For exact step-by-step instructions, refer to the recipe card below.
Step 1: Place the chicken breast and broth in the Dutch oven and heat to boiling. Reduce the heat and let it simmer about 20 minutes until the chicken is cooked through.
Step 2: Meanwhile, chop the veggies and saute them in a skillet in olive oil over medium heat until tender.
Step 3: Once the chicken is cooked, transfer it to a cutting board and chop it into chunks.
Step 4: Add the veggies, orzo pasta, and seasonings to the Dutch oven, and bring to a boil. Reduce the heat and simmer for 10-12 minutes, until the pasta is tender.
Step 5: Add the chicken and chopped parsley to the soup, simmering it for 15 more minutes. Season with salt and pepper to taste.
Serving Suggestions
Serve this comforting soup with crusty bread, a side salad, or a yummy grilled cheese sandwich for a more filling meal.
Storage and Freezing
Allow the chicken orzo pasta soup to cool completely and transfer to an airtight container. Store in the refrigerator for up to 3–4 days.
Keep in mind that the orzo will continue to absorb broth as it sits, so you may want to add a little extra broth or water when reheating.
Reheat on low on the stovetop or in the microwave until warmed through.
This soup can be frozen, but for best results, freeze it before adding the orzo. Let the soup base cool completely, then transfer to freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 3 months.
When ready to serve, thaw overnight in the refrigerator, bring the soup to a simmer, and add the orzo just before serving so it stays tender and not mushy.
Tips and Tricks for Orzo Chicken Soup
- Add the orzo near the end. Orzo cooks fast, so adding it too early can cause it to swell and soak up too much broth.
- Stir occasionally once the pasta is added. This keeps the orzo from sticking to the bottom of the pot as it cooks.
- Let the soup rest before serving. Allowing it to sit for a few minutes off the heat helps the flavors settle and blend.
- Have extra broth on hand. If the soup thickens more than you like, thin it out with a couple splashes of broth.
- Use rotisserie chicken. Save time by using shredded rotisserie chicken and adding it toward the end just to heat through.
Additions and Variations
Add more vegetables. Stir in some spinach or kale during the last few minutes of cooking for extra color and nutrition.
Make it creamier. Add a cup of heavy cream or half-and-half at the end for a richer soup.
Add a lemon finish. A squeeze of fresh lemon juice right before serving brightens the flavor and balances the broth.
Give it a little heat. Sprinkle in red pepper flakes if you like a subtle kick.
Make it extra hearty. Add white beans or chickpeas for a thicker, more filling soup.
Recipe FAQ
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for a few days. Keep in mind that the orzo will absorb broth as it sits, so you may want to add extra broth when reheating.
Can I use rotisserie chicken instead of cooking the chicken breast?
Absolutely. Shredded rotisserie chicken works well in this recipe. Add it near the end of cooking so it heats through without drying out.
More Hearty Soup Recipes
Need more soup recipes to stay warm this winter? Try one of these!
Chicken Orzo Soup
Ingredients
- 1 lb chicken breast
- 6 cups chicken broth
- 1 tbsp olive oil
- 2 carrots chopped
- 2 stalks celery chopped
- 1/2 yellow onion chopped
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup orzo pasta
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
Instructions
- In a large Dutch oven or soup pot, heat the chicken and broth to boiling. Reduce the heat and simmer for 20 minutes. Once it's cooked, remove the chicken, transfer to a cutting board, and chop it into chunks.
- While the chicken and broth are simmering, chop the carrots, celery, and onion. Heat olive oil in a skillet over medium low heat. Cook the veggies, stirring occasionally, until tender.
- Add vegetables, pasta, and seasonings (except parsley) to the Dutch oven and bring to a boil. Reduce heat. Simmer on low for 10-12 minutes, or until pasta is tender.
- Add chopped chicken and parsley to the soup, and simmer for 15 more minutes.
- Season with salt and pepper to taste. Allow the soup to sit for a couple of minutes before serving.