Chicken Orzo Soup
Servings: 6 servings
Equipment
- Large Soup Pot
Ingredients
For the Soup Base
For the Broth
- 6 cups chicken stock
- 1 cup cooked chicken shredded or diced
- ¾ cup dry orzo
Instructions
Build the Flavor Base
- Heat 1 tablespoon of olive oil in a large soup pot over medium heat.
- Add diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables soften and the onion becomes translucent.
- Stir in the garlic and cook for about 30 seconds until fragrant.💡 Tip: Don’t rush this step. This is where your soup gets its depth.
Add the Broth
- Pour in the chicken broth and bring everything to a gentle simmer. Use a wooden spoon to scrape up any bits from the bottom of the pot—those are pure flavor.💡 Tip: A gentle simmer is key. A hard boil can make the vegetables break down too quickly.
Add the Chicken
- Stir in the cooked, shredded chicken and let it warm through for a few minutes. This step is about infusion, not cooking—your chicken just needs to absorb flavor.
Cook the Orzo
- Add the dry orzo and stir well to prevent clumping. Simmer for about 8–10 minutes, stirring occasionally, until the orzo is tender but still has a slight bite (al dente).💡 Important: Orzo thickens the soup as it cooks—this is normal.
Adjust Seasoning
- Taste the soup and season with salt and pepper as needed. This is your chance to bring everything into balance after the orzo has absorbed some of the broth.
Finish with Brightness
- Turn off the heat and add a squeeze of fresh lemon juice. Stir and taste again—you should notice the flavors “lift” immediately.💡 Optional: Add chopped parsley or dill for freshness and color.
Serve Immediately
- Ladle into bowls and serve hot. The soup will continue to thicken as it sits, so serve right away for the best texture.