Chicken and orzo soup
Chicken and orzo soup recipe for those September feels
Health is wealth, gals x
This soup feels like one big hug in a bowl. Chicken and orzo soup is the definition of comfort food – brothy, nourishing, and hearty enough to count as a full meal. It’s the ultimate cosy-girl dinner, packed with veg, tender shredded chicken, and that silky starchy goodness from the orzo. Whether you’re feeling under the weather, battling a chilly day, or just in need of a wholesome pick-me-up, a steaming bowl of this will sort you right out. Don’t you just love soup season? I also get so excited about making everything in a slow cooker.
If you fancy using a roast chicken pieces instead of thigh, try out my beautiful herby roast chicken recipe here.
Why this soup is so good
There’s something so restorative about a homemade chicken soup. Instead of grabbing a tin from the supermarket, making it from scratch means you control the flavour, the seasoning, and of course, the nutrients. Poaching chicken is such an underrated cooking method as it keeps the meat juicy and soft, while also infusing your broth with a depth of flavour you just can’t get from roasting. If you’ve got a batch of homemade chicken stock lurking in the fridge or freezer, even better. Use that instead of water and your soup will taste like it’s been bubbling away in a restaurant kitchen all day. My mouth is watering.
The star carb here is orzo pasta, which is tiny little rice-shaped pasta pieces that make every spoonful extra satisfying. They cook directly in the broth, soaking up the savoury flavour while also helping to thicken the soup slightly. It’s also a great dish for any family members feeling under the weather, they’ll soon perk up after a bowl or two.
Can’t find orzo?
Don’t stress, you can easily substitute. Any small pasta shape will work (ditalini, stelline, or even macaroni). And if you’ve only got spaghetti or linguine on hand, snap them into little pieces and toss them in. In fact, you can even make this without pasta at all, just bulk up with more greens like cabbage, cavolo nero, or kale, and simmer until tender. We like a chuck-it-all-in kinda recipe here.
What else can I add to the mix?
This soup is super versatile, so you can really play around depending on what’s in season or hanging about in your fridge. Some ideas:
Chopped broccoli florets for extra fibre.
Fresh asparagus in spring.
A handful of frozen peas or sweetcorn for a pop of sweetness.
Fried nduja sprinkled over the top for a spicy kick.
A swirl of basil pesto and parmesan shavings for an Italian vibe.
Crispy chicken skin scattered over the top (ultimate chef’s kiss).
And if you really want to bulk it out into a heartier dinner, serve with crusty bread, croutons or garlic flatbreads for dunking.
Why you’ll be all over this recipe in winter
Easy: It takes 1hr 40mins in total but it’s a super simple dish
Nutritious: Packed with lean protein, whole veggies, and warming broth.
Budget-friendly: Perfect for using up leftover chicken or fridge veg.
Family-friendly: Kids love the tiny pasta, and you can adjust spice/seasoning levels to suit.
More recipes pleeease
If you’re enjoying my recipes, find a whole bunch more right here.
Chicken and orzo soup
By Poppy Cooks
https://www.poppycooks.com/recipes/chicken-and-orzo-soup/
Ingredients
- 600g chicken thighs, skin on and bone out
- 2 sticks celery, diced
- 2 banana shallots, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 bay leaves
- 2 tsp black peppercorns
- 2 litres water
- 100g orzo pasta
- 1/2 savoy cabbage, sliced
- Spoonful of creme fraiche, to serve
- Salt, pepper and olive oil
Metric
Imperial
Instructions
- Preheat a large sauté pan over a high heat with a glug of olive oil. Fry the chicken thighs for 3-4 minutes on each side, until golden brown, then remove from the pan and set aside.
- Tip in the diced celery, carrot, shallot and garlic. Fry until lightly coloured before adding the chicken back to the pan, along with the bayleaves, peppercorns, thyme and rosemary. Pour in the water and bring to a gentle simmer, then cook on low for 1 hour.
- After an hour, remove the chicken from the pan and set aside. Strain the stock through a fine sieve into a pan and discard the cooked veg and herbs. Use 2 forks to shred the chicken into pieces.
- Bring the stock to a boil and tip in the orzo and shredded chicken. Cook for 15-20 minutes, stirring regularly. After 10 minutes, add in the shredded cabbage. Season generously with salt and pepper.
- Serve the soup in bowls with a generous spoonful of creme fraiche in the middle and a final flourish of salt and pepper. Make sure you've got some big hunks of buttery bread to dunk in the broth!