Chicken Orzo Soup
This chicken orzo soup is comforting, nourishing, and easy to make. Packed with tender chicken, vegetables, and orzo pasta, it’s perfect for cosy lunches or light dinners.
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
Calories: 294kcal | Carbohydrates: 35g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 580mg | Potassium: 428mg | Fiber: 3g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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