This cozy chicken and orzo soup is a comforting twist on classic chicken noodle soup, made with tender chicken, spinach, and a savory Parmesan broth. It’s simple, uses everyday ingredients, and comes together in about 45 minutes.
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Why You’ll Love This Orzo Soup
This soup started as a loosely adapted recipe passed along by a friend years ago, and it quickly became a regular in my kitchen. I’ve tweaked it over time based on what I had on hand and how I like my soup to be. It’s the kind of recipe that doesn’t need much fuss to be good. Simple ingredients, minimal prep, and a cozy payoff every time.
What I love most about this soup is how balanced it feels. The broth is savory without being heavy, the orzo adds just enough heartiness, and the spinach keeps things fresh. Nothing overpowers anything else, which makes it easy to enjoy bowl after bowl. It’s comforting in the way classic chicken soup is, but just a little more interesting. Here’s why this chicken orzo works so well:
- Great for leftovers and meal prep
- Simple, pantry-friendly ingredients
- Cozy but not heavy
- Ready in about 30 minutes
Ingredient Information And Substitutions
- Cooked shredded chicken breast- Rotisserie chicken works great, or use leftover roasted or poached chicken thighs for a slightly richer flavor.
- Cooked orzo- Small pasta that gives the soup body. Elbows or ditalini can work too.
- Chicken broth- Keeps the soup flavorful. Vegetable broth is a good alternative.
- Olive oil- Avocado oil is a great substitute. Butter can also be used for a richer base.
- Yellow onion- Adds sweetness and depth. White onion is a fine swap.
- Baby spinach- Adds color and freshness. Kale can be used if chopped well
- Parmesan rinds- Optional but highly recommended for extra depth. Romano rind also works.
- Garlic cloves- Fresh garlic provides the best flavor. Garlic paste can work in a pinch.
- Herbes de Provence- Adds a subtle herbal note. Italian seasoning or thyme is good too.
- Salt- Adjust to taste depending on your broth.
- Black pepper- Adds a touch of heat. Freshly ground is best.
- Lemon- adds just the right amount of brightness!
How To Make This Chicken Orzo Soup Recipe
Step 1- Sauté the aromatics.
Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for about 10 minutes until softened and fragrant, but not fully browned.
Step 2- Add the seasoning.
Stir in the herbes de Provence and let the mixture cook for about 1 minute to allow the flavors to bloom.
Step 3- Build the broth.
Pour in the chicken broth, then add the salt, pepper, shredded chicken, and Parmesan rinds. Bring everything to a gentle boil, then lower the heat and simmer for 20-30 minutes.
Step 4- Finish the soup.
Remove the Parmesan rinds, then stir in the cooked orzo, baby spinach and lemon juice. Simmer for 2 minutes just until the spinach wilts. Serve warm with extra-grated Parmesan on top.
Frequently Asked Questions
Yes. It reheats very well and tastes even better the next day.
You can, but keep in mind that orzo absorbs quite a bit of liquid as it cooks. If you'd rather cook it in the soup, you may need to add extra broth and keep an eye on the texture.
Absolutely. A squeeze of fresh citrus at the end gives it a light lemon orzo soup feel and brightens everything up without overpowering the broth.
Tips For Making This Chicken And Orzo Soup Recipe
- Season in layers. Add a little salt early, then taste and adjust at the end after the Parmesan rind does its thing.
- Take your time with the onions. Letting them soften fully adds a subtle sweetness and deeper flavor to the broth.
- Use a Parmesan rind if you can. It adds a rich, savory depth without overpowering anything. The secret to extra flavorful broth!
- Don’t over-simmer after adding pasta. Once the orzo goes in, the soup is basically done. You can even turn off the heat and let it sit while the greens wilt.
- Ingredients to prep ahead- Dice the onion, mince the garlic, and shred the chicken. Cook and drain the orzo as well.
- Leftovers and storage- Keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth. Or, freeze without the orzo and add a fresh batch when reheating.
What To Serve With Chicken Soup With Orzo Pasta
This soup is satisfying on its own, but it’s even better paired with something simple on the side. Here are my favorite dishes to round out this soup:
- Artichoke and Olive Spread
- Sautéed Zucchini And Tomatoes
- Roasted Fall Vegetables
- Chocolate Cake Trifle
Other Tasty Soup Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Chicken And Orzo Soup
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 cup onion diced
- 4 cloves garlic minced
- ½ teaspoon Herbes de Provence
- 64 ounces chicken broth
- 1 parmesan rind
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 ½ cups cooked chicken chopped
- 1 cup orzo cooked per package directions for al dente
- 2 cups baby spinach roughly chopped
- 2 Tablespoons lemon juice or more to your taste
Instructions
- Heat oil in a large dutch over over medium high heat. Add onion and sauté for 3-5 minutes to soften.
- Add garlic, Herbes de Provence, salt and pepper and cook for 1-2 more minutes.
- Stir in broth, Parmesan rind and chicken. Bring to a boil and then reduce heat to medium low. Simmer 30 minutes stirring periodically.
- Add orzo, spinach and lemon juice and remove the Parmesan rind. Simmer another minute to wilt spinach and serve immediately.
Video
Notes
- Season in layers. Add a little salt early, then taste and adjust at the end after the Parmesan rind does its thing.
- Take your time with the onions. Letting them soften fully adds a subtle sweetness and deeper flavor to the broth.
- Use a Parmesan rind if you can. It adds a rich, savory depth without overpowering anything. The secret to extra flavorful broth!
- Don’t over-simmer after adding pasta. Once the orzo goes in, the soup is basically done. You can even turn off the heat and let it sit while the greens wilt.
- Ingredients to prep ahead- Dice the onion, mince the garlic, and shred the chicken. Cook and drain the orzo as well.
- Leftovers and storage- Keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth. Or, freeze without the orzo and add a fresh batch when reheating.
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