Chicken orzo soup is a lighter, more elegant take on classic chicken noodle. The tiny rice-shaped pasta creates a soup that's almost creamy in texture, while fresh lemon and herbs keep it bright and vibrant. It's comfort food that feels sophisticated.
Orzo is perfect for soup - it cooks quickly, holds its shape well, and doesn't get mushy the way some noodles can. A squeeze of lemon at the end and plenty of fresh dill give this soup a Mediterranean flair that's hard to resist.
What is Orzo?
- Shape: Small, rice-shaped pasta
- Origin: Italian (orzo means barley)
- Texture: Tender, slightly starchy
- Cooks: 8-10 minutes
Orzo Tips
- Don't overcook - stays al dente better
- Absorbs liquid as it sits
- Add more broth when reheating
- Cook separately for meal prep
Serving Suggestions
- Fresh dill garnish
- Grated Parmesan
- Crusty Italian bread
- Perfect for spring
Chicken Orzo Soup
A light, lemony soup featuring tender chicken and tiny rice-shaped orzo pasta. Italian-inspired comfort that's easy and delicious.
Nutrition per serving
275 Calories
28g Protein
26g Carbs
7g Fat
3g Fiber
Ingredients
Instructions
- . Sauté vegetables in olive oil.
- . Add broth and chicken. Simmer 15 minutes.
- . Remove and shred chicken. Add orzo, cook 10 minutes.
- . Add lemon and herbs. Serve with Parmesan.
Recipe Notes
- Add spinach: Stir in 2 cups baby spinach at the end.
- Greek style: Add feta instead of Parmesan.
- For leftovers: Cook orzo separately to prevent mushiness.
- Storage: Refrigerate 4 days. Add broth when reheating.