This cozy chicken orzo soup comes together in one pot and is the perfect meal to warm you up on a cold day. This orzo soup needs a basic list of everyday ingredients and only requires 10 minutes of prep work for this easy complete meal.
It’s a hearty warming meal to enjoy any night of the week. Just throw everything into the instant pot or slow cooker, set it, and walk away. There are stove top directions as well if that is your preferred method.
Chicken Orzo Soup Tips & Adaptations
- Save the chopping time and buy your onions, carrots and celery already chopped. Look for pre-chopped containers in the produce section (mirepoix). You can buy this ahead of time and keep them stocked in your freezer.
- If you prefer a creamier texture:
- Add milk or cream
- And/or less vegetable chunks, when you take the chicken out to shred it, ladle some of the broth and vegetables into a blender and puree them until smooth. Add back to the broth with the chicken.
- Gluten Free: Cook the gluten free pasta separately and add just before serving. If you plan on saving or freezing some of the soup do not add the gluten free pasta until you are ready to eat it (it absorbs too much of the liquid).
- Spinach – I love this addition, but most children do not. This can be added at the end or added to individual bowls. Add spinach to the bottom of a bowl ladle soup on top and let it sit for 5 minutes to wilt.
Ingredients
- 1 1/2 boneless skinless chicken breasts or thighs
- 1 small yellow onion or 1/2 large chopped
- 4 garlic cloves minced
- 1 1/2 cups carrots chopped
- 1 cup celery chopped
- 1 tablespoon poultry seasoning
- 1 1/2 - 2 tsp salt
- 6 cups low-sodium chicken broth
- 1 cup dry orzo pasta see tips below if you are gluten free
Optional Serving:
- 1-2 cups fresh baby spinach or kale
- 1/2 cup milk or cream
- Parmesan for serving
- Squeeze of lemon
Instructions
SLOW COOKER
- In the bowl of your slow cooker, combine the chicken, onion, garlic, carrots, celery, poultry seasoning, and salt. Pour over the broth, cover and cook on low for 6-7 hours or on high for 2-3 hours.
- Take out the chicken and shred the with 2 forks. (See tip 2 if you would like a creamier soup or less visible vegetables).
- Stir in the orzo. Cover and cook 45 minutes - 1 hour, or until the orzo is al dente.
- Stir in optional add-ins (milk or cream and spinach) and if the soup needs more liquid, add additional water.
- Add optional toppings, serve and enjoy!
INSTANT POT
- In the bowl of your instant pot, combine the chicken, onion, garlic, carrots, celery, poultry seasoning, and salt. Pour over the broth, cover and cook on high pressure for 12 minutes. Quick release the steam.
- Switch the instant pot to sauté.
- Shred the chicken with 2 forks.
- Stir in the spinach (optional) and orzo. Cover and cook 6-8 minutes, or until the orzo is al dente.
- Stir in the cream or milk (optional). If the soup needs more liquid, add additional water.
- Add optional toppings, serve and enjoy!
STOVE
- In a large soup pot, melt 2 tablespoons of butter. Add the onion, garlic, carrots, celery, poultry seasoning, and salt. Cook until fragrant and softened, about 5 minutes.
- Pour over the broth. Add the chicken and season with salt and pepper. Bring the pot to a boil over high heat.
- Once boiling, cover and reduce the heat to low, cook 35-45 minutes.
- Shred the chicken with 2 forks.
- Stir in the spinach (optional) and orzo.
- Cook another 6-8 minutes, or until the orzo is al dente.
- Stir in the cream or milk (optional). If the soup needs more liquid, add additional water.
- Add optional toppings, serve and enjoy!
STORING:
- This can be refrigerated for up to a week or frozen up to 3 months.
- Reheat on the stove or in the microwave.
- If frozen defrost first.
- When reheating you may need a little extra broth.
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!
