Description
Delicious and comforting, this Chicken Orzo Soup with Vegetables is packed with tender shredded chicken, hearty veggies, and perfectly cooked orzo in a flavorful, herb-infused broth. It’s nourishing, easy to make, and perfect for chilly nights, sick days, or a simple feel-good meal for the family.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup yellow onion, finely chopped
- 2 cups celery, diced
- 2 cups carrots, diced
- 4 garlic cloves, minced
- 12 cups chicken stock
- 1 tablespoon Italian seasoning
- 1 tablespoon oregano
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon red pepper flakes
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups dry orzo
- 2 cooked chicken breasts, shredded
- 4 chicken bouillon cubes
Instructions
- Heat butter in a large stockpot over medium-high heat. Add the onion, celery, and carrots, and cook, stirring occasionally, until vegetables are softened, about 4 minutes. Add the garlic and cook in the pot for an additional 30 seconds.
- Add all of the seasonings, salt, and pepper to the pot and stir until incorporated with the vegetables. Pour in the chicken broth and stir, tasting along the way and adding more salt if needed. Add the chicken bouillon cubes into the broth
- Increase the temperature to high, bringing everything to a boil. Stir in the orzo, letting the soup come back up to a gentle boil while doing so. Cover, reduce the heat to medium-low, and cook the orzo for about 12 minutes until al dente, stirring occasionally.
- Add in the shredded chicken. Taste the broth again and add more seasonings, if needed. Remove from the stovetop and let cool for 5 minutes. Ladle into bowls and serve with bread or as is.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
