Chicken orzo soup is a lighter, more elegant take on classic chicken noodle. The tiny rice-shaped pasta creates a soup that's almost creamy in texture, while fresh lemon and herbs keep it bright and vibrant. It's comfort food that feels sophisticated.
Orzo is perfect for soup - it cooks quickly, holds its shape well, and doesn't get mushy the way some noodles can. A squeeze of lemon at the end and plenty of fresh dill give this soup a Mediterranean flair that's hard to resist.
What is Orzo?
- Shape: Small, rice-shaped pasta
- Origin: Italian (orzo means barley)
- Texture: Tender, slightly starchy
- Cooks: 8-10 minutes
Orzo Tips
- Don't overcook - stays al dente better
- Absorbs liquid as it sits
- Add more broth when reheating
- Cook separately for meal prep
Serving Suggestions
- Fresh dill garnish
- Grated Parmesan
- Crusty Italian bread
- Perfect for spring
Chicken Orzo Soup
Light lemony soup with tender chicken and orzo pasta.
Nutrition per serving
275Calories
28gProtein
26gCarbs
7gFat
3gFiber
4gSugar
Ingredients
Instructions
-
Sauté vegetables. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Add garlic and cook 1 minute.
-
Cook chicken. Add broth and chicken breast. Bring to a simmer. Cook 15 minutes until chicken is cooked through. Remove chicken and shred.
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Cook orzo. Return broth to a boil. Add orzo and cook 8-10 minutes until al dente. Return shredded chicken to pot.
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Finish. Remove from heat. Stir in lemon juice, dill, and parsley. Season with salt and pepper. Serve topped with Parmesan.
Recipe Notes
- Add spinach: Stir in 2 cups baby spinach at the end.
- Greek style: Add feta instead of Parmesan.
- For leftovers: Cook orzo separately to prevent mushiness.
- Storage: Refrigerate 4 days. Add broth when reheating.
