This chicken orzo soup is everything you want from a comforting bowl of homemade soup. Light yet filling, it combines tender chicken, soft orzo pasta, and aromatic vegetables in a rich, flavourful broth. Ideal for chilly days, easy lunches, or when you're feeling under the weather, it's a one-pot recipe that delivers warmth and nourishment in every spoonful.
This is a great soup recipe for batch cooking and freezing and is a lighter alternative to chicken noodle soup. Enjoy with some crusty bread or a sandwich on the side.
Tips
- Optional flavour variations:
- Add a pinch of chilli flakes for warmth.
- For extra umami, add a parmesan rind to simmer in the soup at step 2.
- Lemon chicken orzo soup - finish with lemon zest and juice.
- Creamy chicken orzo soup - stir in a splash of double cream at the end.
- Mediterranean style - add diced courgette, a small, diced tomato and oregano.
- Slow cooker version - cook everything except the orzo, peas and parsley on low for 6 hours. Add the orzo, peas and parsley for the last 30 minutes.
- This chicken orzo soup recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - but it's best frozen without the orzo. Cook and add fresh orzo when reheating for the best texture.
Yes - add cooked shredded chicken near the end and reduce the simmer time.
Orzo absorbs liquid quickly. Add extra hot stock until you reach your preferred consistency.
Yes - the base recipe is naturally dairy-free unless cream or cheese is added.
Small pasta shapes, rice, or pearl barley will work well.
Keep it in an airtight container in the fridge for up to 3 days.
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How to make this Chicken Orzo Soup
Ingredients
- 1 tbsp olive oil
- 1 onion (approx. 120g), chopped
- 1 leek (approx. 150g), diced and rinsed to remove any hidden dirt
- 2 carrots (approx. 170g), peeled and diced
- a pinch of salt
- 2 cloves garlic, crushed
- freshly ground black pepper
- 3 chicken stock cubes, crumbled (or use stock pots)
- 1.5 litres cold water
- 500g skinless boneless chicken thighs
- 200g orzo
- 150g frozen petit pois
- 1 tbsp fresh flat leaf parsley, chopped, plus extra to garnish
Instructions
- Heat the oil in a large saucepan or casserole pot over a medium heat, then add the onion, leek and carrots along with a pinch of salt. Stir, then cook with the lid on for 10 minutes over a low heat, until soft.
- Add the garlic and plenty of freshly ground black pepper and cook for 1 minute, then add the stock cubes or pots, 1.5litres of cold water and the chicken thighs. Bring to the boil, then reduce the heat to a low, gentle simmer and cook uncovered for 20 minutes. Remove the chicken and transfer it to a plate.
- Add the orzo to the pan and cook for 2 minutes less than the packet instructions. Then add the petit pois and chopped parsley, stir and bring back to a simmer, and cook for 2 minutes. Meanwhile, use two forks to shred the chicken.
- Return the chicken to the pan, along with any juices, taste for seasoning and serve garnished with the extra chopped parsley.
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Chicken Orzo Soup
Equipment
Ingredients
- 1 tbsp olive oil
- 1 onion (approx. 120g) chopped
- 1 leek (approx. 150g) diced and rinsed to remove any hidden dirt
- 2 carrots (approx. 170g) peeled and diced
- a pinch of salt
- 2 cloves garlic crushed
- freshly ground black pepper
- 3 chicken stock cubes crumbled (or use stock pots)
- 1.5 litres (50.7 floz) cold water
- 500 g (1.1 lb) skinless boneless chicken thighs
- 200 g (7.1 oz) orzo
- 150 g (5.3 oz) frozen petit pois
- 1 tbsp fresh flat leaf parsley chopped, plus extra to garnish
Instructions
- Heat the oil in a large saucepan or casserole pot over a medium heat, then add the onion, leek and carrots along with a pinch of salt. Stir, then cook with the lid on for 10 minutes over a low heat, until soft.
- Add the garlic and plenty of freshly ground black pepper and cook for 1 minute, then add the stock cubes or pots, 1.5 litres of cold water and the chicken thighs. Bring to the boil, then reduce the heat to a low, gentle simmer and cook uncovered for 20 minutes. Remove the chicken and transfer it to a plate.
- Add the orzo to the pan and cook for 2 minutes less than the packet instructions. Then add the petit pois and chopped parsley, stir and bring back to a simmer, and cook for 2 minutes. Meanwhile, use two forks to shred the chicken.
- Return the chicken to the pan, along with any juices, taste for seasoning and serve garnished with the extra chopped parsley.
Notes
- Optional flavour variations:
- Add a pinch of chilli flakes for warmth.
- For extra umami, add a parmesan rind to simmer in the soup at step 2.
- Lemon chicken orzo soup - finish with lemon zest and juice.
- Creamy chicken orzo soup - stir in a splash of double cream at the end.
- Mediterranean style - add diced courgette, a small, diced tomato and oregano.
- Slow cooker version - cook everything except the orzo, peas and parsley on low for 6 hours. Add the orzo, peas and parsley for the last 30 minutes.
- This chicken orzo soup recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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