Recipes › Soup › Italian Chicken Orzo Soup Recipe

Italian Chicken Orzo Soup Recipe

Recipe by Pedro M. A. Neves

Italian Chicken Orzo Soup is a rustic, warming broth-based dish that combines tender shredded chicken, pearl-shaped pasta, and fresh vegetables in a light tomato-enriched broth. This traditional preparation balances simplicity with comfort, delivering authentic Italian home-cooking flavors in a single bowl.

Ingredients

• 400g boneless skinless chicken breasts (about 14 oz)
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced (about 150g)
• 2 medium carrots, cut into thin rounds (about 200g)
• 2 celery stalks, thinly sliced (about 100g)
• 3 cloves garlic, minced
• 1 liter chicken stock (about 4 cups)
• 400ml crushed San Marzano tomatoes (14 oz can)
• 150g orzo pasta (about 1 cup uncooked)
• 2 medium zucchini, diced (about 250g)
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 50g fresh spinach, roughly chopped
• salt and black pepper to taste
• fresh basil for garnish (optional)
• grated Pecorino Romano cheese for serving

Instructions

1. Place chicken breasts in a pot with 500ml water. Add 1 carrot, 1 celery stalk, and ¼ of the onion. Bring to a boil, then reduce heat and simmer for 15 minutes until cooked through. Remove chicken, let cool slightly, then shred into bite-sized pieces. Strain cooking liquid and reserve.

2. Heat olive oil in a large pot over medium heat. Add diced onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.

3. Add minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly.

4. Pour in the reserved chicken cooking liquid and the fresh chicken stock. Add crushed tomatoes, oregano, and thyme. Stir well to combine.

5. Bring the broth to a gentle boil, then add the orzo pasta. Cook uncovered for 8-10 minutes, stirring occasionally, until the pasta is al dente.

6. Add diced zucchini to the pot and cook for 3-4 minutes until just tender.

7. Stir in the shredded chicken and fresh spinach. Cook for 1-2 minutes until the spinach wilts and the chicken is heated through.

8. Taste and adjust seasoning with salt and black pepper as needed.

Substitutions

• For a vegetarian version: replace chicken with 300g diced firm tofu or white beans, and use vegetable stock instead of chicken stock
• For gluten-free: substitute orzo with an equal amount of gluten-free pasta or with diced potatoes
• For added heartiness: replace half the zucchini with diced potatoes or add 200g cooked white beans
• For fresh herb preference: use 2 tablespoons fresh parsley and 1 tablespoon fresh oregano instead of dried herbs

Tips

• Do not overcook the orzo; add it near the end of cooking to maintain a proper al dente texture in the finished soup
• For deeper flavor, use homemade chicken stock or add a Parmesan rind while the broth simmers
• The soup thickens as it sits; thin with additional warm stock or water if preparing ahead
• Finish each bowl with a drizzle of quality olive oil and fresh basil for enhanced authentic Italian character

Italian chicken orzo soup draws from the minestrone tradition, reflecting Italian home cooking's philosophy of using simple, seasonal ingredients built on a foundation of soffritto—the aromatic base of onion, carrot, and celery. This particular preparation emphasizes protein and pasta, making it a satisfying one-pot meal common in Italian households.

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