This Chicken Orzo Soup is the perfect combination of hearty, cozy, and comforting. Tender bites of seasoned chicken are simmered with orzo, crushed tomatoes, aromatics, and herbs, then finished with fresh basil, a drizzle of olive oil, and a generous sprinkle of Parmesan cheese. It’s a quick and easy one-pot dinner that feels like a warm hug in a bowl.
Why You Will Love This Chicken Orzo Soup Recipe
- One-Pot Wonder: This easy chicken orzo soup recipe comes together in one pot for minimal cleanup.
- Weeknight-Friendly: Made with simple pantry ingredients, this hearty soup is ready in about 35 minutes.
- Loaded with Flavor: The chicken is seasoned and seared for depth, while garlic, tomato paste, and fresh herbs give the broth a rich, savory base.
- Comforting Yet Light: The orzo makes it feel hearty, while the tomato base keeps it fresh and vibrant.
- Perfect Make-Ahead Meal: The flavors of this chicken orzo soup only get better the next day, making it great for meal prep or leftovers.
Ingredients and Substitutions
- Chicken breasts: Use boneless chicken thighs, or leftover rotisserie chicken.
- Orzo: Substitute with small pasta like ditalini or acini di pepe, or use rice for a gluten-free option.
- Crushed tomatoes: Swap with diced tomatoes for more texture or tomato purée for a smoother broth.
- Tomato paste: Can be omitted, or replaced with 1/4 cup marinara sauce.
- Chicken stock: Use vegetable stock for a lighter flavor, or bone broth for added richness.
- Fresh herbs: Although fresh is best, dried basil and parsley can be used (reduce to one teaspoon each).
- Spinach: Fresh baby spinach would make for a great addition. Stir in at the end and allow to wilt, slightly.
- Beans: For added protein, consider adding cannellini beans.
How to Serve and Store
To Serve:
- Ladle the chicken orzo soup into bowls and finish with:
- A drizzle of high-quality olive oil
- Freshly grated Parmesan cheese
- Extra chopped basil or parsley for a pop of color and freshness
- Serve with crusty bread, garlic toast, or a simple side salad to make it a full meal.
- For added richness, a dollop of pesto or a swirl of cream can be stirred in just before serving.
To Store Leftovers:
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat: Warm the chicken orzo soup gently on the stovetop over low to medium heat. Add a splash of water or broth to loosen the soup if it has thickened.
- Note on Orzo: Orzo will continue to absorb liquid as it sits, so the soup will thicken. If making ahead, consider cooking the orzo separately and adding it just before serving.
- Freezing: Not recommended as the orzo becomes mushy when thawed and reheated. For best results, enjoy fresh or within a few days.
Frequently Asked Questions
- Can I use pre-cooked chicken? Yes, just skip the searing step and add the diced, cooked chicken when you add the broth.
- Does this soup freeze well? This chicken orzo soup is best enjoyed fresh, or within a few days. Orzo tends to absorb the broth and become mushy when frozen.
- How do I make it spicier? Increase the crushed red pepper or add a dash of hot sauce when serving.
- Is this soup gluten-free? Not as written, but you can easily make it gluten-free by swapping the orzo for rice or gluten-free pasta.
- Can I make this vegetarian? Yes! Skip the chicken and use vegetable stock. Add a can of white beans or chickpeas for protein.
More Easy Soup Recipes to Love
- Creole Chicken and Rice Soup
- Spicy Cabbage and Rice Soup
- White Bean Chicken Soup
- Creamy Chicken and Wild Rice Soup
- Italian Wedding Soup
Chicken Orzo Soup
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
Description
This Chicken Orzo Soup is the perfect combination of hearty, cozy, and comforting. Tender bites of seasoned chicken are simmered with orzo, crushed tomatoes, aromatics, and herbs, then finished with fresh basil, a drizzle of olive oil, and a generous sprinkle of Parmesan cheese. It’s a quick and easy one-pot dinner that feels like a warm hug in a bowl.
Ingredients
For the Chicken and Seasoning:
- 2 boneless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
For the Soup:
- 2 tablespoons olive oil, divided
- 1 stalk celery, minced
- 1/4 white onion, minced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup dried orzo
- 1 1/2 cups crushed tomatoes
- 1/2 teaspoon crushed red pepper – optional for heat
- 4 cups chicken stock
- 1 1/2 cups water
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped, plus more for garnish
- Olive oil, for drizzling
- Freshly grated Parmesan cheese, for serving
Instructions
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika.
- Pat the chicken breasts dry and season both sides with the spice mixture.
- Heat one tablespoon of olive oil in a heavy-bottom pot over medium-high heat. Sear the chicken breasts on both sides, until golden (you are not fully cooking the chicken at this stage). Remove and dice into bite-sized pieces.
- In the same pot, add the remaining tablespoon of olive oil, garlic, onion, and celery. Sauté for about 2 minutes.
- Stir in the tomato paste and cook for another 2 minutes.
- Add in the dried orzo and season with a pinch of salt and pepper. Stir in the crushed red pepper flakes, if using.
- Add the diced chicken back to the pot, along with the crushed tomatoes, chicken stock, and water.
- Cover and simmer for 20–25 minutes, stirring occasionally to prevent the orzo from sticking.
- Once the chicken and pasta are cooked through, stir in the chopped parsley and basil.
- Ladle into bowls, drizzle with olive oil, and top with freshly grated Parmesan and more basil.
- ENJOY!
Notes
- Searing the chicken first adds tons of flavor. Don’t skip this step!
- Store any excess seasoning blend in a sealed jar for up to 6 months.
- Stir frequently while simmering to prevent the orzo from sticking.
- Taste for salt once the chicken and pasta are cooked.
- Use fresh herbs for the best flavor, especially basil.
- Drizzle each bowl with good olive oil and freshly grated Parmesan before serving.
- If making ahead, store the pasta separately to avoid over-absorption.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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