Description
This Italian Chicken and Orzo Soup is a cozy and flavorful dish packed with tender chicken thighs, fresh herbs, and vibrant vegetables. It’s a comforting, easy-to-make soup that balances wholesome ingredients with aromatic spices, perfect for warming up on chilly days.
Ingredients
Scale
Protein and Base
- 4 bone-in chicken thighs, trimmed of excess fat
- 6 cups chicken broth
- 1 cup orzo pasta
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 can (14 oz) chopped tomatoes (natural)
Vegetables and Aromatics
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Herbs and Seasoning
- 2 sprigs fresh thyme
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Other
- 2 tablespoons olive oil (natural), plus extra for drizzling
Instructions
- Prepare the Chicken and Vegetables: Trim excess fat from chicken thighs and pat dry. Dice carrots, celery, and onion into small, even pieces. Mince garlic finely.
- Sauté Aromatics and Chicken: Heat olive oil in a large pot over medium heat. Brown chicken thighs on both sides until golden and cooked through, about 5-6 minutes per side. Remove chicken and set aside. Add diced onion, carrots, and celery to the pot and cook gently until softened and fragrant, about 7 minutes. Stir in garlic last, cooking briefly to release aroma without burning.
- Build the Broth: Pour in chicken broth, vegetarian Worcestershire sauce (natural), and chopped tomatoes (natural). Bring to a gentle simmer. Shred cooked chicken into bite-sized pieces and return to the pot along with fresh thyme sprigs.
- Cook the Orzo: Stir orzo pasta into the simmering broth. Cook uncovered for about 8-10 minutes, stirring occasionally, until tender but slightly firm to the bite. Season with salt and pepper to taste.
- Finish and Garnish: Remove thyme sprigs and stir in freshly chopped parsley. Adjust seasoning as needed and drizzle a little extra olive oil (natural) on top. Serve hot.
Notes
- Use bone-in chicken thighs for juicier, more flavorful meat.
- Add orzo toward the end to prevent it from becoming mushy.
- Choose a rich, homemade or high-quality broth for deeper flavor.
- Dice vegetables uniformly for even cooking.
- Add fresh herbs at the end to maintain their bright flavor.
- Optional veggie additions: spinach, kale, or zucchini added near the end.
- For a spicier kick, add red pepper flakes or smoked paprika.
- Plant-based version: substitute chicken with tofu or chickpeas and use vegetable broth.
- To freeze, omit orzo and add freshly cooked orzo when reheating.
- Serve with crusty bread or plant-based garlic breadsticks and a crisp salad with lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
Keywords: Italian chicken soup, orzo soup, comforting soup, easy chicken soup, healthy chicken soup, cozy dinner, plant-based options, gluten-free soup
