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Single bowl of chicken orzo soup in white bowl served atop a white table surrounded with herbs, a white napkin and a second bowl of soup.
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Chicken Orzo Soup

Healthy and hearty soup that is so quick and easy to make. A personal favorite when trying to battle a cold.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6
Author: Savor and Crave
Course Soup
Cuisine American

Equipment

  • Dutch oven or Stock pot
  • Citrus zester (optional)

Ingredients

  • 1 tbsp EVOO
  • 4 medium carrots cut into ¼ inch half moons
  • 3 celery stalks chopped
  • 1 yellow onion chopped
  • 1 tsp kosher salt
  • ½ tsp fresh cracked black pepper
  • 4 cloves garlic minced (or 1 heaping tbsp)
  • 1 inch ginger minced
  • 1½ tsp turmeric powder
  • 3 sprigs rosemary finely chopped (about ½tbsp)
  • 3 sprigs thyme finely chopped (about ½tsp)
  • 6-8 cups chicken bone broth
  • ⅔ cup orzo uncooked
  • 1 rotisserie chicken shredded
  • 1 tbsp lemon juice
  • 1 cup green peas

Instructions

For the Soup Base

  • Heat your EVOO (1 tbsp) in your dutch oven or large stock pot over medium heat. Add in your carrots (4 medium, sliced into ¼ in half moons), chopped celery (3 stalks), and chopped yellow onion. Season with kosher salt (1 tsp) and fresh cracked black pepper (½ tsp). Saute for 3 minutes.
  • Add in the minced garlic (4 cloves), turmeric powder (1½ tsp), and finely chopped rosemary and thyme (3 sprigs each). Use a zester or grater to grate the ginger (1 inch piece) directly into the pot. Stir until fragrant 1-2 minutes.

Bring the soup together

  • Add in 6 cups of chicken bone broth, turn heat up to medium high, and mix well. Bring the soup to a slow boil.
  • Stir in the dried orzo pasta (⅔ cup). Reduce heat and simmer for about 7 minutes or until the orzo is al dente. Be sure to occasionally stir soup to prevent pasta from sticking to the bottom of the pot.
  • If you haven't done so already, while the orzo is cooking, shred your rotisserie chicken.
  • When orzo is cooked to your preferred doneness, add the shredded chicken, lemon juice (1 tbsp), and green peas (1 cup). Stir well, and season with salt and pepper to taste. If the soup is not brothy enough add the remaining 2 cups of bone broth.
  • Serve and enjoy!