Go Back

Italian Chicken Orzo Soup - Comforting, Bright, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing the vegetables and adding richness.
  • Yellow onion (1 medium), carrots (2), celery ribs (2): The classic flavor base.
  • Garlic (3–4 cloves), minced: Adds depth and aroma.
  • Tomato paste (1 tablespoon): Concentrated flavor and color.
  • Crushed red pepper flakes (optional, 1/4 teaspoon): A hint of heat.
  • Dried oregano (1 teaspoon) and dried thyme (1/2 teaspoon): Italian backbone.
  • Bay leaf (1): Slow-building savory note.
  • Chicken broth or stock (8 cups): Choose low-sodium so you control the salt.
  • Chicken: 2 cups shredded cooked chicken (poached, roasted, or rotisserie).
  • Orzo (3/4 cup, uncooked): Small pasta that cooks quickly.
  • Kale or baby spinach (2–3 cups, chopped): For greens and texture.
  • Lemon (1), zest and juice: Bright finish.
  • Fresh parsley and/or basil (1/4 cup, chopped): Fresh, herbal lift.
  • Parmesan rind (optional): Adds umami as it simmers.
  • Salt and black pepper: To taste.
  • Parmesan cheese, grated (optional for serving): Savory finish.

Method
 

  1. Sauté the base: Warm 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes until the vegetables soften and the onion turns translucent.
  2. Add aromatics: Stir in the garlic, tomato paste, oregano, thyme, and red pepper flakes. Cook 1 minute, stirring, until fragrant. This step builds flavor, so don’t skip it.
  3. Deglaze and simmer: Pour in the chicken broth, scraping up any browned bits. Add the bay leaf and Parmesan rind if using. Bring to a gentle boil, then reduce to a simmer.
  4. Cook the orzo: Stir in the orzo and simmer 8–10 minutes, stirring occasionally so it doesn’t stick. Taste the broth and adjust salt as needed.
  5. Add chicken and greens: Stir in the shredded chicken and kale or spinach. Simmer 2–3 minutes, just until the greens wilt and the chicken is heated through.
  6. Finish with brightness: Turn off the heat. Stir in the lemon zest, then add lemon juice to taste. Fold in the chopped parsley or basil. Season with pepper, and more salt if needed.
  7. Serve: Ladle into bowls and top with grated Parmesan if you like. Add a drizzle of olive oil for extra richness.