Chicken Soup with Orzo
Comforting and flavorful, this Chicken Soup with Orzo is a hearty twist on a beloved classic, perfect for chilly evenings or when you're craving a cozy meal. Made with tender pieces of chicken, aromatic vegetables, and delicate orzo pasta, this soup is simmered to perfection in a savory chicken stock infused with garlic, thyme, and a hint of lemon juice for a bright, zesty finish. The addition of fresh parsley adds a pop of color and freshness, making every bowl as inviting as it is nourishing. Ready in just 50 minutes, this one-pot recipe is simple to prepare and yields enough to serve the whole family. Pair it with crusty bread for an extra satisfying meal that's sure to warm both body and soul. Keywords: Chicken Soup with Orzo, easy one-pot dinner, chicken orzo recipe, cozy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken stock and add the bay leaf and dried thyme. Stir to combine.
Place the chicken breasts into the pot. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Remove the chicken breasts from the pot and set them aside on a cutting board to cool slightly.
Add the orzo pasta to the soup and simmer for 8-10 minutes, or until the pasta is tender.
While the orzo is cooking, shred the cooled chicken breasts using two forks or chop them into bite-sized pieces.
Return the shredded chicken to the pot and stir to combine.
Season the soup with salt, black pepper, and lemon juice. Stir in the chopped parsley.
Discard the bay leaf before serving.
Ladle the soup into bowls and serve warm. Enjoy with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3741 mg | 163% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 25.4 g | ||
| Protein | 195.7 g | 391% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1678 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
