Chicken, Veggie, and Orzo Soup

The weather has been warming up gloriously lately! I’ve even broken out my shorts a time or two! So, imagine our dismay when we woke up one morning after a 70 degree day, and the forecast called for a high of 41 and rain. Well, we turned that emotional strife around with a soup day to warm our souls!

We modeled our soup after Chicken Noodle Soup, but we made a few alterations to make it different. The primary change we made was to swap out the more traditional Egg Noodles for Orzo! We also went heavier on the veggies than you normally think of for Chicken Noodle Soup…and in the end, we were all warm and happy…with plenty of leftovers in case the next day had more chill in store!

Time: 40 Minutes

Ingredients (to make a big vat of soup…5-6 servings):

  • 6 Cups of Chicken Stock
  • 3/4 Cup of Orzo
  • 1-2 Chicken Breasts
  • 4-5 Celery Stalks
  • 1 Onion
  • 2 Tomatoes
  • 1-2 Carrots
  • 1/2 Red Bell Pepper


  • Dice all of your veggies, and set your carrots, onions, and celery aside in one bowl, your red peppers in another, and your tomatoes in one last one.
  • Dice your chicken breast.
  • Begin to boil a pot of water for your orzo.
  • Melt some butter in a large soup pot, and when it’s melted, add your onions, carrots, and celery. Sauté until your onions turn opaque, and your veggies start to soften.
  • Add your diced chicken and red peppers, and stir to combine. Cook until the chicken is cooked through.
  • When your orzo water is boiling, add your orzo, and allow to cook fully.
  • When your chicken is cooked, add your tomatoes, and again, stir to combine, and allow to cook.
  • After your orzo finishes cooking, drain the water, and add the orzo to your soup pot.
  • Pour in your stock, and bring to a simmer.
  • Plate (bowl?), devour, and enjoy!

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