I’m sharing my Healthy Chicken Orzo Soup, a thick, filling, low-fat bowl loaded with vegetables and one simple trick that keeps the broth rich without extra fat.

Jump to Recipe

I never thought chicken soup could be this thick and filling yet low fat, but this Quick Chicken Orzo Soup proves me wrong. I toss tender cubes of boneless skinless chicken breasts and nutty orzo pasta into a bright broth then watch it turn into something almost stew like.

Folks in my circle call it the Best Chicken Orzo Soup Recipe and honestly I get why, it’s hearty without being heavy and it comes together fast so it belongs on any Quick Soup Recipes list. I won’t promise perfection every time, I mess up too, but it always surprises.

Ingredients

Print Recipe (No Advertisments)

Lean protein punch, builds muscle and keeps you full, mild flavor, soaks up broth
Tiny rice shaped pasta, adds carbs and comfort, makes soup hearty and slightly chewy
Add sweetness, vitamin A and fiber, a crunchy contrast or soft when simmered
Loaded with iron and vitamins, wilts fast, brightens broth, subtle earthy taste
A splash wakes flavors, bright acidic note, cuts richness, optional but refreshing
Onion gives sweetness and depth when cooked, builds savory base, classic
Frozen peas add pop of color, fiber and a touch of natural sweetness

Ingredient Quantities

1 lb (450 g) boneless skinless chicken breasts, cubed

1 tbsp olive oil

1 medium yellow onion, finely chopped

2 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

8 cups (2 L) low sodium chicken broth

1 cup (170 g) orzo pasta, uncooked

1 cup frozen peas

2 cups baby spinach, roughly chopped

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf, optional

Salt and black pepper to taste

1 tbsp fresh lemon juice, optional

2 tbsp fresh parsley, chopped, for garnish

How to Make this

Print Recipe (No Advertisments)

1. Heat 1 tablespoon olive oil in a large pot over medium high heat, season the cubed chicken with salt and pepper and brown it about 5 to 7 minutes until mostly cooked through, then scoop it out and set aside.

2. Add the chopped onion, diced carrots and diced celery to the same pot, turn heat to medium and cook until softened about 4 to 5 minutes, scrape up the browned bits from the bottom they add flavor.

3. Stir in the minced garlic, 1 teaspoon dried thyme and 1 teaspoon dried oregano and cook 30 to 45 seconds until fragrant, dont let the garlic burn.

4. Pour in 8 cups low sodium chicken broth, add the bay leaf if using, bring to a boil then reduce to a simmer and return the chicken to the pot.

5. Stir in 1 cup orzo pasta, simmer uncovered and cook about 9 to 12 minutes until the orzo is tender and the soup has thickened a bit, stir occasionally so the pasta doesnt stick and to release starch for extra body.

6. About 2 minutes before the orzo is done add 1 cup frozen peas and 2 cups roughly chopped baby spinach, simmer until peas are heated through and spinach is wilted.

7. Taste and season with salt and black pepper, if you want a brighter finish stir in 1 tablespoon fresh lemon juice, remove the bay leaf before serving.

8. If soup seems too thin let it simmer a few more minutes to concentrate or mash a few of the cooked carrots against the pot wall to thicken it up a bit, garnish with 2 tablespoons chopped fresh parsley and serve hot.

Equipment Needed

1. Large heavy bottom pot or Dutch oven
For browning the chicken and simmering the soup

2. Sharp chef’s knife
For cubing the chicken and chopping onion carrot and celery

3. Cutting board
Keeps things tidy while you prep

4. Wooden spoon or heatproof silicone spatula
To stir and scrape up those browned bits, and to keep the orzo from sticking

5. Measuring cups and measuring spoons
For the broth orzo and seasonings

6. Slotted spoon or tongs
To lift the browned chicken out without taking too much oil

7. Ladle
For serving the soup hot

8. Small bowl and citrus reamer or fork
Bowl for minced garlic or whisking the lemon juice, reamer or fork to juice the lemon fast

9. Vegetable peeler
To peel the carrots quick and easy

10. Kitchen timer or phone timer
To keep track of browning and the 9 to 12 minute orzo cook time

FAQ

Q: Can I use rotisserie chicken or thighs instead of breasts? A: Yes. Shred rotisserie chicken and stir it in at the last 3 to 5 minutes to warm through. Dark meat thighs work great too, they add more flavor and stay juicy.

Q: When should I add the orzo so it doesnt get mushy? A: Add the orzo to boiling broth after the veggies are soft and cook about 8 to 10 minutes until al dente. If you plan to store or reheat the soup, undercook the orzo a minute or two so it wont soak up all the liquid later.

Q: Can I make this ahead or freeze it? A: You can refrigerate for 3 to 4 days. Freezing is okay but orzo will swell and soften a lot. For best texture freeze the soup without the orzo, then cook orzo fresh when you reheat.

Q: How do I adjust the salt since store bought broth is different? A: Wait to salt until near the end, after the orzo is cooked, because the pasta soaks up salt. Taste and add small amounts until it tastes right. If you used a salty broth, skip extra salt.

Q: Any quick swaps for the veggies or herbs? A: Sure. Swap frozen mixed veggies or corn for peas, use kale instead of spinach (add earlier so it softens), and fresh thyme or parsley can replace dried herbs for brighter flavor. Add fresh herbs at the end.

Q: Want it creamier or heartier without ruining the soup? A: Stir in a splash of heavy cream or a spoonful of mascarpone at the end for creaminess. For more heft add a can of rinsed cannellini beans or extra diced potatoes while simmering.

Quick Chicken Orzo Soup Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless thighs (more moist), shredded rotisserie chicken for speed, or turkey breast if that’s what you have
Orzo: use acini di pepe or orecchiette for a similar small-pasta bite, ditalini or tiny shells also work, or short‑grain rice if you need gluten free
Baby spinach: substitute chopped kale or Swiss chard (they’re tougher so add earlier), or baby arugula for a peppery twist
Frozen peas: use frozen corn, chopped green beans, or shelled edamame for extra protein and color

Pro Tips

1) Brown the chicken good, dont crowd the pan or you’ll just steam it. Pull it out when it’s mostly done, then splash a little broth in and scrape up those browned bits, they add way more flavor than you’d think.

2) Orzo rule: toast it a minute in the dry hot pot for a nutty boost, or better yet cook it separately if you’re making leftovers because orzo soaks up broth and gets mushy. If you keep it in the soup, undercook by 1 to 2 minutes since it will keep softening.

3) Build depth with little hacks: simmer a parmesan rind in the broth for umami and pull it out before serving, and finish each bowl with a squeeze of lemon and a tiny pat of butter or a drizzle of olive oil for silkiness and brightness.

4) Make-ahead and rescue moves: for freezing or long storage leave the orzo out and add fresh when reheating, or add extra broth when reheating if it got thick. If the soup is bland at the end, dont reach for more salt first try acid like lemon or a splash of vinegar, it wakes up the whole pot.