Chicken orzo soup is a simple soup chock-full of ingredients like chicken, orzo, carrots, celery, onions, mushrooms, and spinach, total comfort food. This is a simple soup to make and perfect when you want something warm and hearty.
The soup is not full of frills but it tastes great with the combination of ingredients. For me, sometimes the simple things are the things that I enjoy the most. Like this chicken soup with orzo pasta. It is the perfect comfort food.
I can’t think of comfort food that I love more than chicken soup with pasta. I love eating it with grilled cheese or even a peanut butter sandwich. With the cooler weather on the way, this is a must-make. You will be surprised to see how easily it comes together and how amazing it tastes.
- If you are using store-bought chicken broth, use the lower sodium for a healthier choice.
- Fresh mushrooms work best for this recipe, but canned mushrooms will work.
- I like to use chicken bouillon, for a little extra chicken flavor, but this is optional.
- Remember to remove the bay leaves before serving the soup.
- Leftovers can be stored in an airtight container for 3 to 5 days.
- To reheat the soup you can use the microwave. Make sure to use a microwave-safe bowl. Heat until the desired temperature. It can also be heated on the stove. The microwave is the faster of the two.
- I would not recommend freezing the soup. Pasta does not freeze well.
Steps for making Chicken Orzo Soup
In a large Dutch oven or a large pot heat olive oil.
Add the onion, carrots, celery, and mushrooms and cook over medium heat until vegetables start to get tender.
Stir in the cooked chicken, spinach, orzo, bay leaves, and bouillon to the vegetables. Pour in the broth.
Bring to a boil, once it comes to a boil reduce heat and cook until the orzo is done and vegetables are tender.
Looking for more comforting soup recipes? Check out these recipes:
If you make this chicken orzo soup I would love to hear about it! Please leave me a comment and a rating.
Chicken Orzo Soup
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 cup carrots sliced
- 1 stalk celery chopped
- 1 1/2 cups mushrooms sliced
- 1 cup spinach chopped
- 3 cups cooked chicken
- 1 cups uncooked orzo
- 2 cubes chicken bouillon optional
- 2 Bay leaf
- 8 cups chicken broth
- Salt and pepper to taste
- Heat the olive oil in a large Dutch oven. Add the onions, carrots, celery, and mushrooms and cook over medium heat until the vegetable starts to get tender.
- Once the vegetables are tender add the spinach, chicken, uncooked orzo, bouillon, and bay leaf.
- Bring the soup to a boil over medium heat. Once it starts to boil turn the heat down to medium-low and cook until the orzo is cooked through about 10 15 minutes.
- Add the salt and pepper to taste.
- You can substitute cooked chicken with rotisserie chicken.
- I like to add chicken bouillon cubes to enhance the flavor of the soup, if you use the bouillon, taste the soup before salting because the bouillon will add salt to the soup.
- Remember to remove the bay leaf before serving the soup.
- Store the soup in an airtight container for 3 to 5 days.
- I would not recommend freezing this soup. The pasta will not freeze well.
This recipe was originally published on November 13, 2017. It has been updated with new content and pictures on September 15, 2022