Enjoy a nice bowl of orzo soup! This soup is super easy to make and so delicious. You’ll make this orzo chicken soup a regular weekly meal, that’s for certain! It’s time to start thinking about comfort foods and orzo soup surely fits the bill. If you’re looking for something a little hardier, check out this crock pot chili recipe!
Orzo Soup with Chicken
Are you looking for a delicious and easy orzo soup recipe? You’ve come to the right place! This orzo chicken soup recipe is packed with all of your favorite vegetables, delicious chicken and just the right amount of spices to dance on your tongue!
This recipe will make enough to feed a big family (about 6 to 8 servings) or you can bring this to a pot luck and let everyone have a taste. They’ll surely love this orzo pasta soup! Who wouldn’t? Check out the whole recipe below. Print it or bookmark the page to find it again when you’re ready to roll.
Ingredients
- 1 Tbs olive oil
- 3 large carrots sliced
- 3 cloves garlic minced
- 2 stalks celery thinly sliced
- 1 medium onion chopped
- 1 tsp salt ½ tsp pepper
- 64 oz chicken broth
- 2 tsp dried oregano
- 1 cup uncooked orzo pasta
- 1 deli rotisserie chicken shredded
- Juice of 2 large lemons 1/3 cup
- ¼ cup or more chopped flat-leaf parsley
- 6 Tbsp basil pesto from jarred pesto
Instructions
-
Heat the olive oil in a stockpot over medium-high heat. Sauté the carrots, garlic, celery, and onion in the hot oil 5 for minutes. Add salt, pepper, broth, and oregano; bring everything to a boil.
-
Add the orzo and cook, stirring often for 6 to 8 minutes or until tender.
-
Add the chicken and cook 5 minutes. Stir in lemon juice and parsley.
-
Top each serving with 1 Tbsp pesto.
Heck, you can even make it ahead of time and store it in the refrigerator to have lunch all week long! Just make sure to serve it in a stylish soup bowl if you’re entertaining guests.
Orzo Soup Recipe
Ingredients
- 1 Tbs olive oil
- 3 large carrots sliced
- 3 cloves garlic minced
- 2 stalks celery thinly sliced
- 1 medium onion chopped
- 1 tsp salt ½ tsp pepper
- 64 oz chicken broth
- 2 tsp dried oregano
- 1 cup uncooked orzo
- 1 deli rotisserie chicken shredded
- Juice of 2 large lemons 1/3 cup
- ¼ cup or more chopped flat-leaf parsley
- 6 Tbsp basil pesto from a jar
Instructions
- Heat oil in a stockpot over medium-high heat. Sauté carrots, garlic, celery and onion in hot oil 5 for minutes. Add salt, pepper, broth and oregano; bring to a boil.
- Add orzo; cook, stirring often for 6 to 8 minutes or until tender.
- Add chicken; cook 5 minutes. Stir in lemon juice and parsley.
- Top each serving with 1 Tbsp pesto.
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