Chicken and Orzo Vegetable Soup
By: Mike, Posted: 4/26/2023
Chicken and Orzo Vegetable Soup is fabulous for chilly days. Served with a side of sourdough, it is the perfect meal to warm up your insides.
Looking for similar dishes for dinner tonight? Try out our Chicken with Broccoli and Asparagus or a nice hearty Beef Stew. These two options are super tasty and are sure to fill you up.
Our Chicken and Orzo Vegetable Soup
We can thank grandma for this lovely addition to our menu. Originally made with lentils and lots of veggies for a healthy dose of fiber, she tweaked it a bit for her picky eater of a daughter (yes, Minda is a very picky eater). By adding some shredded chicken and substituting the lentils for orzo, we transformed the soup into something everyone would like…even your picky eater.
Ingredients, Substitutions, and Additions
Protein – For this recipe we use our Flavorful Boiled Chicken Breast. But if you aren’t into shredding chicken, cut it into cubes. Try turkey breast or a lean beef. If you go with beef substitute beef broth for chicken broth.
Dry Seasonings – Use some ground sage, fennel, smoked paprika, or poultry seasoning to enhance flavor. Add some red pepper flakes for some additional heat.
Pasta – Ditalini or elbows are a great substitute for Orzo if you want more bite or noodle. If noodles are not to your liking, try lentils.
Fresh Veggies and Herbs – Cabbage is amazing in soups. If you do use cabbage add it 15 minutes before you serve if you like it crunchier. Fresh rosemary, thyme, and sage will help create a more flavorful broth. If you like some heat add some diced jalapeno.
Toppings – Freshly chopped green onions or parsley make a great topping. Croutons and crackers are a staple for our toppings. Minda and I love a little bit of shaved parmesan and mozzarella. Add a couple drops of hot sauce for some heat.
Preferred Pairings for Chicken and Orzo Vegetable Soup
Our Chicken and Orzo Vegetable Soup is great by its self but our Homemade Dinner Rolls are great for dipping in the broth or maybe follow up your meal with a helping of S’mores Cream Pie or Easy 7 Minute Toffee.
Homemade Dinner Rolls – Homemade Dinner Rolls are the perfect addition to any meal. Try these out at your next family meal or whip them up for a Holiday Feast.
S’mores Cream Pie – If you are looking for a super easy pie for your next family gathering…or just to curb that craving you have, try this S’mores Cream Pie.
Easy 7 Minute Toffee – If you need an easy recipe for Toffee, it doesn’t get any easier than our Easy 7 Minute Toffee. With just 4 ingredients you can have toffee any time you want.
Chicken and Orzo Vegetable Soup Ingredients
- ½ Head Cauliflower
- 6 Large Carrots
- 4 Stocks Celery
- 2 Medium Heads Broccoli
- 2 Medium Zucchini
- 1 Large Onion
- 3 Cloves Garlic
- 8 oz Orzo
- 2 Cans 14.5 oz Stewed Tomato
- 2 tbs Tomato Paste
- 2 tbs Olive Oil
- 1 tbs Onion Powder
- 1 tbs Garlic Powder
- 1 tbs Oregano
- 1 tsp Thyme
- 1 tsp Rosemary
- ½ tsp Salt
- 3 Bay Leaves
- 4 Cups Shredded Chicken Breast (Flavorful Boiled Chicken Breast)
- 12 Cups Chicken Broth
Chicken and Orzo Vegetable Soup Directions
Prepare veggies, chicken, and seasonings: Measure shredded chicken and set aside. Chop cauliflower (1/2 head), carrots (6 carrots), celery (4 stalks), broccoli (2 heads), and zucchini (2 zucchini) into 1/4 to 1/2 inch pieces and place in a large bowl. Chop onion (1 onion) into 1/2 inch pieces and place in a separate small bowl. Peel and mince garlic (3 cloves). Combine dried seasonings (1 tablespoon onion, 1 tablespoon garlic, 1 tablespoon oregano, 1 teaspoon thyme, 1 teaspoon rosemary, 1/2 teaspoon salt) and set in a small bowl.
Sauté onions and garlic: Bring a large pot up to medium/high heat. Add olive oil to hot pot and when it begins to ripple add the onion and sauté for 5 minutes or until translucent. Add the minced garlic and sauté for an additional 2 minutes.
Add tomatoes and seasonings: Mix in tomato paste (2 tablespoons), stewed tomatoes (2-14.5 ounce cans), and dry seasonings and cook for 5 minutes. To prevent burning stir frequently.
Stir in remaining vegetables, bay leaves, and chicken broth: Stir in cauliflower, carrots, celery, broccoli, zucchini, and bay leaves (3 bay leaves). Pour in chicken broth (12 cups), water (4 cups), and bring to a boil.
Simmer, add shredded chicken and orzo, cook and additional 30 minutes: Once the soup has begun to boil, reduce heat to low and simmer for 1 hour. Stir often to prevent burning. Add shredded chicken (4 cups) and orzo (8 ounces) and simmer for an additional 30 minutes. Serve and enjoy!
**This soup freezes well. Make sure to bring the soup down to room temperature before pouring it into a freezer safe container. When ready to eat thaw, add 2-3 cups of Chicken Broth, and reheat over the stove or in the microwave.**
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
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Chicken and Orzo Vegetable Soup
6
servings30
minutes1
hour45
minutesChicken and Orzo Vegetable Soup is fabulous for chilly days. Served with a side of sourdough or just some crackers, it is the perfect meal to warm up your insides.
Ingredients
½ Head Cauliflower
6 Large Carrots
4 Stocks Celery
2 Medium Heads Broccoli
2 Medium Zucchini
1 Large Onion
3 Cloves Garlic
8 oz Orzo
2 Cans 14.5 oz Stewed Tomato
2 tbs Tomato Paste
2 tbs Olive Oil
1 tbs Onion Powder
1 tbs Garlic Powder
1 tbs Oregano
1 tsp Thyme
1 tsp Rosemary
½ tsp Salt
3 Bay Leaves
4 Cups Shredded Chicken Breast (Flavorful Boiled Chicken Breast)
12 Cups Chicken Broth
Directions
- Prepare veggies, chicken, and seasonings: Measure shredded chicken and set aside. Chop cauliflower (1/2 head), carrots (6 carrots), celery (4 stalks), broccoli (2 heads), and zucchini (2 zucchini) into 1/4 to 1/2 inch pieces and place in a large bowl. Chop onion (1 onion) into 1/2 inch pieces and place in a separate small bowl. Peel and mince garlic (3 cloves). Combine dried seasonings (1 tablespoon onion, 1 tablespoon garlic, 1 tablespoon oregano, 1 teaspoon thyme, 1 teaspoon rosemary, 1/2 teaspoon salt) and set in a small bowl.
- Sauté onions and garlic: Bring a large pot up to medium/high heat. Add olive oil to hot pot and when it begins to ripple add the onion and sauté for 5 minutes or until translucent. Add the minced garlic and sauté for an additional 2 minutes.
- Add tomatoes and seasonings: Mix in tomato paste (2 tablespoons), stewed tomatoes (2-14.5 ounce cans), and dry seasonings and cook for 5 minutes. To prevent burning stir frequently.
- Stir in remaining vegetables, bay leaves, and chicken broth: Stir in cauliflower, carrots, celery, broccoli, zucchini, and bay leaves (3 bay leaves). Pour in chicken broth (12 cups), water (4 cups), and bring to a boil.
- Simmer, add shredded chicken and orzo, cook and additional 30 minutes: Once the soup has begun to boil, reduce heat to low and simmer for 1 hour. Stir often to prevent burning. Add shredded chicken (4 cups) and orzo (8 ounces) and simmer for an additional 30 minutes. Serve and enjoy!
**This soup freezes well. Make sure to bring the soup down to room temperature before pouring it into a freezer safe container. When ready to eat thaw, add 2-3 cups of Chicken Broth, and reheat over the stove or in the microwave.**
