There’s nothing quite like a warm bowl of Chicken Orzo Soup to bring comfort and nourishment to your day. This classic recipe combines tender chicken, fresh vegetables, and delicate orzo pasta in a flavorful broth, making it the perfect meal for any time of year.
Whether you’re feeling under the weather or simply looking for a satisfying dinner option, this dish offers a delicious way to bring a homemade meal to the table.
Key Ingredients
- Chicken Thighs
- Orzo
- Broth
- Fresh Lemon
- Italian Seasoning and Spices
- Flour
- Onions: Brandi’s Tip: Grab pre-chopped veggies if you can afford them. This will save a lot of time. I love the Trader Joe’s Mirepoix combination that includes chopped onions, celery, and carrots in one container for a few dollars. You can use that entire package in this recipe. Most standard grocers will carry pre-chopped vegetables.
- Carrots
- Celery
- Garlic: Brandi’s Tip: Grab pre-peeled garlic in the grocery store.
What is Orzo/Can You Substitute It
Orzo is small and oval-shaped, it looks like rice or barley. It has a mild, neutral flavor, making it a versatile base for absorbing the flavors of the ingredients it is cooked with.
You can substitute it using rice. I recommend checking out my Creamy Chicken and Rice Soup recipe if you plan to do that. Simply omit the cream at the end of that recipe if you don’t want a creamy soup. You can always follow the cook time noted on the package of whatever orzo or rice you purchase for directions on how long to cook.
What Type of Chicken to Use
Boneless, skinless chicken thighs or breasts along with cooked rotisserie chicken will work best.
Chicken breasts are lean, tender, and easy to shred or cut into chunks. They can also be less flavorful compared to dark meat but works well with the creamy, rich sauce.
Chicken thighs are more flavorful and juicier than breasts, with a slightly richer taste. They also have more fat, which adds more richness to the soup, along with calories.
I alternate between both, depending on what I have on hand and what my goals are at the time. If I want less calories, I use chicken breasts.
Rotisserie chicken is convenient, already cooked, and adds a depth of flavor from the seasoning and roasting process. You have to be careful not to overcook it. If you plan to use pre-cooked chicken, you don’t need to add it until the end, cook it just long enough to get it warm.
How to Make Chicken Orzo Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add chicken, lemon pepper seasoning (optional), Italian Seasoning, salt and pepper to taste, and cook until browned on all sides.
- Remove the chicken and set it aside
- In the same pot, add onions, carrots, celery, and garlic and cook until translucent.
- Sprinkle flour throughout and stir well to combine.
- Gradually whisk in chicken broth, lemon juice, and lemon zest.
- Bring the mixture to a rolling boil and add in the cooked chicken to the pot. Cover the pot with the lid and lower the heat to low to let the soup simmer.
- Remove the lid from the pot and add to the orzo. Allow it to cook on low heat.
- Cool before serving.
How to Add Flavor
Traditionally, the soup is made with fresh lemon flavor. You can skip this if you want. I love immense lemon flavor that isn’t super overpowering so I use lemon pepper seasoning for the chicken, along with fresh lemon juice and zest for the soup. Use less than noted in the recipe card below if you just want a dash of lemon flavor.
Zesting a lemon is a simple process that involves removing the outer layer of the lemon peel, which contains the flavorful oils. You will need a zester, microplane, grater, or a vegetable peeler. Zest the lemon before juicing it, as it’s much easier to handle a whole lemon.
Hold the microplane/zester/grater in one hand and the lemon in the other. Place the lemon against the microplane/zester/grater and move it back and forth, rotating the lemon as you go, to zest the entire outer layer. Be careful not to zest too deeply, as the white pith underneath is bitter.
How to Prevent Mushy Orzo
- Always add it during the last 10 minutes of cooking. This will prevent it from overcooking and becoming mushy. Chicken will take longer to cook and get tender than it will to cook orzo. You can’t cook them together for the same time.
- Avoid keeping the soup at a rolling boil once the orzo is added. Low heat and gentle simmer is what you need to cook the orzo without making it mushy.
- If you still run into trouble, try cooking it separately from the soup. Boil it in salted water until al dente (firm to the bite), then drain and rinse it under cold water to stop the cooking process. Add the cooked orzo to the soup just before serving.
Add-ins, Toppings, and Substitution Ideas
- Spinach
- Kale
- Corn
- Dill
- Basil
- Parsley
- Grated Cheese
- Heavy Cream or Half and Half to make it creamy
- Sausage
- Bacon
- Chicken
- Shrimp
- Mushrooms
- Peas
- Tomatoes
- Zucchini
- Bell Peppers
- Cajun Seasoning
What Type of Pot to Use
A large, heavy-bottomed pot or Dutch oven is ideal. I use this Dutch oven from Amazon. Heavy-bottomed pots distribute heat more evenly, which is crucial for preventing the ingredients from sticking or burning. Cast iron or enameled cast iron Dutch ovens retain heat well, which helps in maintaining a consistent simmer throughout the cooking process.
How to Store
If you plan on having leftovers, store the orzo and soup separately. When reheating, combine the two. This prevents the orzo from becoming overly soft as it sits in the broth. This means cook your orzo separate from the soup, if you know you want leftovers and if you worry about the texture becoming too mushy for you.
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
The soup will thicken more and more as it stands and after it has been refrigerated. Add a little broth or water to thin it out as needed. You can also add additional lemon juice if needed to brighten up the soup.
Reheat the soup on the stove at low heat or in the microwave. Be careful with the microwave and do not overheat. This will dry out the chicken.
Freezer Tips
The soup can be frozen for up to 3 months tightly covered and sealed. For the best quality, try to consume it within this time frame. It is safe to eat beyond 3 months, the texture and flavor may degrade.
More Soup Recipes
Bacon Cheeseburger Macaroni Soup
Italian Sausage Soup
Shrimp and Corn Chowder
Homestyle Chicken Noodle Soup
Creamy Crab Bisque
Salmon Corn Chowder
Cajun Jambalaya Soup
Marry Me Chicken Soup
Beer Cheese Soup with Bacon
Stovetop Broccoli Cheddar Soup
Watch step by step instructions on how to make this recipe here on Youtube.
Chicken Orzo Soup
Ingredients
- 1 teaspoon olive oil
- 20-24 oz boneless, skinless chicken breasts or thighs Diced into 1 inch chunks or left whole. See notes.
- 1/2-1 teaspoon Italian Seasoning I used 1 teaspoon.
- 1/2 teaspoon lemon pepper seasoning Optional for more lemon flavor.
- salt to taste
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2-3 garlic cloves Minced
- 3 tablespoons all purpose flour
- 6 cups chicken broth
- 2 tablespoons fresh lemon juice Start with 1 tablespoon and adjust to suit your taste.
- 1 teaspoon lemon zest Omit if you don't want immense lemon flavor.
- 1 cup dry orzo
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, lemon pepper seasoning (optional), Italian Seasoning, salt and pepper to taste, and cook until browned on all sides, about 4-5 minutes.1 teaspoon olive oil, 20-24 oz boneless, skinless chicken breasts or thighs, 1/2-1 teaspoon Italian Seasoning, 1/2 teaspoon lemon pepper seasoning, salt to taste
- Remove the chicken and set it aside. Leave the chicken drippings in the pot for flavor.
- In the same pot, add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.1/2 cup diced onions, 1/2 cup diced celery, 1/2 cup diced carrots, 2-3 garlic cloves
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.3 tablespoons all purpose flour
- Gradually whisk in the chicken broth, lemon juice, and lemon zest. Stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon. Leave the brown spots you scoop up in the pot. These will provide flavor from the cooked, seasoned chicken.6 cups chicken broth, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest
- Bring the mixture to a rolling boil and add in the cooked chicken to the pot. Cover the pot with the lid and lower the heat to low to let the soup simmer for 15 minutes.
- Remove the lid from the pot and add to the orzo. Allow it to cook on low heat (without the lid on the pot) for about 10 minutes or for however long it takes for the orzo to become al dente.1 cup dry orzo
- Taste the soup repeatedly and adjust the spices as necessary to suit your taste. Cool before serving.
Notes
How to Prevent Mushy Orzo
- Always add it during the last 10 minutes of cooking. This will prevent it from overcooking and becoming mushy. Chicken will take longer to cook and get tender than it will to cook orzo. You can’t cook them together for the same time.
- Avoid keeping the soup at a rolling boil once the orzo is added. Low heat and gentle simmer is what you need to cook the orzo without making it mushy.
- If you still run into trouble, try cooking it separately from the soup. Boil it in salted water until al dente (firm to the bite), then drain and rinse it under cold water to stop the cooking process. Add the cooked orzo to the soup just before serving.
