Okay, friends, let me tell you about my absolute *favorite* soup: Chicken and Orzo Soup! Seriously, this isn’t just any soup; it’s like a warm hug in a bowl, perfect for a chilly evening or when you’re just feeling a little blah. I’ve been making this recipe for years, tweaking it here and there until it’s become the ultimate comfort food in my house.
What makes it so special? Well, besides being ridiculously easy to throw together (even on a busy weeknight!), it’s packed with flavor, thanks to a secret weapon: lemon! Trust me, that little bit of zing takes this chicken and orzo soup from good to *amazing*. Plus, it’s a fantastic way to use up leftover chicken, if you have any. If not, no worries, just grab some chicken breasts and you’re good to go! This is one that my family begs for, and I just know yours will too!
Why You’ll Love This Chicken and Orzo Soup
Quick and Easy Comfort Food
Look, we all need a win on busy weeknights, right? This chicken and orzo soup is ready in under an hour! Seriously, from chopping to slurping, it’s a breeze. It’s total comfort food, but without all the fuss.
Creamy, Flavorful, and Versatile
This isn’t your bland, boring chicken soup, that’s for sure! The lemon and herbs *really* wake things up. And the best part? You can totally tweak it to your liking. Add more veggies, swap the cream, whatever floats your boat!
Ingredients for Chicken and Orzo Soup
Alright, gather ’round! Here’s what you’ll need to whip up this amazing chicken and orzo soup. Don’t worry if you don’t have *everything* exactly, it’s pretty forgiving! But here’s my go-to list:
- 1 1/2 Tablespoons (20 grams) butter – because butter makes everything better, right?
- 1 1/2 Tablespoons olive oil – for a little extra flavor and healthy fats
- 3/4 cup diced onion (about 1 small onion) – yellow or white, whatever you’ve got!
- 1 cup diced carrots (about 2 medium carrots) – adds a touch of sweetness!
- 1 cup diced celery (about 2 ribs) – for that classic soup-y flavor
- 3 cloves minced garlic – because garlic is life!
- 8 cups low-sodium chicken broth – trust me, low-sodium is the way to go, you can always add more salt later!
- 1 1/2 lbs boneless skinless chicken breasts (680 grams)
- 2 teaspoons chicken bouillon paste – this is my secret weapon for extra chicken-y flavor!
- 1/2 teaspoon Italian seasoning – because who doesn’t love Italian herbs?
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 cup dry orzo pasta (200 grams) – this little pasta is just perfect for soup!
- 1 lemon (juice and zest) – don’t skip the zest, it’s where all the flavor is!
- 1/3 cup slightly warmed heavy cream (80ml) – for that creamy, dreamy texture!
- salt and pepper, to taste – season, season, season!
- 1/4 cup fresh chopped parsley, Italian (15 grams) – for a pop of freshness!
How to Prepare Chicken and Orzo Soup: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, this chicken and orzo soup is super simple. Just follow these steps, and you’ll have a pot of deliciousness in no time!
Sautéing the Vegetables
First, grab a big pot – like, a *really* big one! Melt the butter and olive oil over medium heat. Then, toss in the onions, carrots, and celery. Cook ’em until they’re nice and soft, about 5-7 minutes. You want the onions to be translucent and the carrots to be a little tender. Now, add the garlic and cook for just 30 seconds. Careful, don’t burn it!
Simmering the Chicken
Alright, now for the good stuff! Add the chicken breasts, Italian seasoning, thyme, rosemary, and chicken broth to the pot. Bring it all to a boil, then turn the heat down to low and let it simmer for about 10 minutes, or until the chicken reaches 160 degrees F. I always use a meat thermometer to be sure!
Shredding the Chicken and Adding Orzo
Carefully take the chicken out of the pot and put it on a plate. Cover it with foil and let it rest for a few minutes – this helps keep it juicy! While the chicken’s resting, stir in the orzo. Cook for about 8 more minutes, stirring now and then, until the orzo is tender. Now, shred the chicken with two forks and add it back to the pot.
Finishing Touches for Your Chicken and Orzo Soup
Almost there! Turn the heat down to low and stir in the lemon juice, lemon zest, heavy cream, and parsley. Season generously with salt and pepper. Now, taste it! This is *crucial*. Does it need more lemon? More salt? Add a little at a time until it’s perfect. That’s it – you’re done! Time to enjoy your amazing chicken and orzo soup!
Tips for the Best Chicken and Orzo Soup
Okay, so you’ve got the basics down, but wanna take your chicken and orzo soup to the *next level*? Here are a few little tricks I’ve learned over the years:
Don’t Overcook the Orzo
Seriously, mushy orzo is a bummer. Start checking it around 6 minutes, and remember it’ll keep cooking a bit even after you take the pot off the heat. You want it al dente – a little firm to the bite!
Adjusting the Lemon and Cream
This is where you get to be the boss! Some folks like a *lot* of lemon, others prefer it more subtle. Same with the cream – you can always add more for extra richness, or use less if you’re watching calories. Taste as you go!
Seasoning is Key for Chicken and Orzo Soup
Seriously, don’t be shy with the salt and pepper! It really brings out all the flavors. And remember, the bouillon paste has salt in it, so go easy at first and then adjust to your liking. You can also add a pinch of red pepper flakes for a little kick!
Chicken and Orzo Soup Variations
Okay, so you’ve made the basic chicken and orzo soup – now let’s get a little crazy! This recipe is *begging* to be customized. Think of it as a blank canvas for your culinary creativity!
Adding Vegetables to Your Chicken and Orzo Soup
Wanna sneak in some extra veggies? Go for it! Spinach wilts in beautifully at the end. Zucchini or mushrooms, sautéed with the onions, are also fantastic. Get those nutrients in!
Spice It Up!
Feeling a little feisty? A pinch of red pepper flakes adds a *delicious* kick! Or, try a dash of smoked paprika for a smoky depth. You could even add a little curry powder for a totally different flavor profile – yum!
Serving Suggestions for Chicken and Orzo Soup
Okay, so you’ve got this amazing chicken and orzo soup… now what? Well, you *gotta* have some crusty bread for dunking, right? Seriously, a warm baguette or some sourdough is just perfect. And a simple side salad with a light vinaigrette balances everything out beautifully. Or, for the ultimate comfort food experience, a grilled cheese sandwich on the side? Don’t mind if I do!
Storing and Reheating Your Chicken and Orzo Soup
Alright, so you made a big batch (good for you!), and now you’ve got leftovers. No problem! This chicken and orzo soup keeps beautifully, so you can enjoy it for days. Here’s the scoop on storing and reheating:
Storage Instructions
Once the soup has cooled down a bit, just pop it into an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. Easy peasy!
Reheating Instructions
When you’re ready for another bowl, you’ve got options! You can gently reheat it on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through. Or, if you’re in a hurry, microwave it in a microwave-safe bowl for a couple of minutes, stirring halfway through. Just be careful, it can get *hot*!
Frequently Asked Questions About Chicken and Orzo Soup
Got questions about making the *perfect* chicken and orzo soup? I’ve got answers! Here are a few of the most common questions I get asked all the time:
Can I freeze Chicken and Orzo Soup?
Okay, so freezing chicken and orzo soup is a *little* tricky. The orzo can get a bit mushy when it thaws. But, if you really want to freeze it, I recommend cooking the orzo separately and adding it to the soup after you reheat it. That way, it stays nice and firm!
Can I use different pasta?
Totally! If you’re not an orzo fan, or you just don’t have any on hand, you can swap it out for another small pasta shape. Ditalini, acini di pepe, or even small shells would work great in this chicken soup. Just adjust the cooking time as needed!
Is Chicken and Orzo Soup gluten-free?
Unfortunately, classic chicken and orzo soup isn’t gluten-free, because orzo pasta is made from wheat. *But*, you can easily make it gluten-free by using gluten-free orzo! There are some really great brands out there now, so it’s a simple swap that makes a big difference!
Nutritional Information for Chicken and Orzo Soup
Okay, so you’re probably wondering about the nutritional info for this delicious chicken and orzo soup, right? Well, here’s a rough estimate, because, let’s face it, it can vary depending on the exact ingredients and portion sizes you use.
But, generally speaking, a serving (about 1 1/2 cups) has around:
- Calories: 350
- Fat: 15g
- Protein: 30g
- Carbs: 25g
Just remember, these are estimates! So, enjoy your soup, and don’t stress too much about the numbers!
Enjoy Your Delicious Chicken and Orzo Soup!
Alright, my friend, that’s it! I truly hope you love this chicken and orzo soup as much as my family does. Seriously, give it a try and then come back and leave a comment below letting me know what you think! And hey, if you snapped a pic, share it on social media and tag me – I can’t wait to see your creations!
Print
Comforting Chicken and Orzo Soup in Just 45 Minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Lactose
Description
A creamy and flavorful soup featuring chicken, orzo pasta, and a hint of lemon.
Ingredients
- 1 1/2 Tablespoons butter (20 grams)
- 1 1/2 Tablespoons olive oil
- 3/4 cup onion, diced (about 1 small onion)
- 1 cup carrots, diced (about 2 medium carrots)
- 1 cup celery, diced (about 2 ribs)
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 1/2 lbs boneless skinless chicken breasts (680 grams)
- 2 teaspoons chicken bouillon paste
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 cup dry orzo pasta (200 grams)
- 1 lemon, juice and zest
- 1/3 cup heavy cream slightly warmed (80ml)
- salt and pepper, to taste
- 1/4 cup fresh chopped parsley, Italian (15 grams)
Instructions
- Heat oil and butter in a large pot over medium heat. Once melted, add onions, carrots, and celery then sauté for several minutes, until softened. Add garlic and cook for 30 seconds.
- Add chicken, Italian seasoning, thyme, rosemary, and chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes (or until chicken reaches 160 degrees F).
- Remove chicken to a plate, cover with aluminum foil, and allow to rest before chopping in pieces.
- Stir in orzo and cook for 8 more minutes, stirring occasionally, until tender.
- Reduce heat to low and stir in lemon juice, zest, cream, parsley, and season generously with salt and pepper. Return the chicken to the pot. Taste the soup and add additional seasonings or bouillon if needed.
Notes
- Serving size is about 1 1/2 cups. For cream, you could substitute a few Tablespoons of plain Greek yogurt instead of heavy cream.
- To make ahead, chop the vegetables beforehand and keep in an airtight container in the fridge to make the prep of orzo soup quicker.
- To freeze, it is recommended to freeze the lemon chicken soup base, just before adding the orzo, so the noodles do not taste mushy when reheated. Transfer soup base to a freezer safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, reheat on the stove and add orzo, cooking until tender. Stir in lemon juice, zest, cream, parsley, and season generously with salt and pepper.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
