This soup is so delicious! There’s just something about it that instantly warms the soul. Maybe it’s cold outside, or you’re a little under the weather, either way, this is the perfect soup for you!
Prep Notes
Chicken – Rotisserie chicken is a flavorful and tender option for this soup. If you want to cook the chicken in the soup, add the chicken breast or thighs when you pour in the broth and remove the chicken once it is cooked through. Let it rest 5 minutes before shredding or chopping and stir it back into the soup.
Mirepoix – Classic chicken noodle soup has onion, celery, carrots and garlic, also know as mirepoix. These “aromatics” give soups and sauces their delicious base flavor.
Aromatics – We jazzed it up a bit by adding ginger and turmeric for flavor and nutritional benefits. Feel free to use fresh or powdered versions….whatever you have on hand. Use 1 teaspoon of each when using fresh or 1/2 teaspoon of each if using powder. I always have frozen Dorot Minced Ginger, Garlic and Turmeric in the freezer, which makes this soup much easier to make on a whim because you just pot them into the soup. We also added paprika and dried parsley for ultimate flavor.
Orzo Pasta – This rice-like pasta is perfect for chicken noodle soup. As pasta sits in the soup, it absorbs the broth and gets bigger. When you use orzo it continues to stay bite size. I love Rice Select Original Orzo. If you want to change it up and add some color and flavor, try their Tri-Color Orzo that has been infused with Sun-dried Tomato and Spinach.
Serving Suggestions – Chicken & Orzo Soup goes perfectly with nice crusty bread, your favorite soup crackers or a yummy grilled cheese. I love it with a nice crisp salad like our Caesar Salad.
If you like this recipe, try out Chicken Tortellini Soup. Want to try another time of soup, check out our Spiced Tomato Lentil Soup or our Butternut Squash & Bacon Soup.
Recipe
Chicken & Orzo Soup
This Chicken & Orzo Soup is delicious and good for the soul!
Ingredients
- 2 T Olive OIl
- 1 medium Onion, small diced
- 3 medium Carrots, Medium diced
- 2 stalks of Celery, diced
- 1 Cup Green Beans, cut into 1 inch pieces
- 4 cloves of Garlic, minced
- 1 tsp fresh minced Turmeric, or 1/2 tsp Ground Turmeric
- 1 tsp fresh minced Ginger, or 1/2 tsp Ground Ginger
- 1/2 tsp Paprika
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Pepper
- 1 Bay Leaf
- 1 T Dried Parsley
- 2 Quarts Chicken Broth, plus extra if needed
- 1 C Orzo Pasta
- 2 C cooked and shredded Chicken
Directions
- Step 1 In a large pot on medium heat, add olive oil and saute the onions, carrot, celery, garlic and green beans with salt and pepper for about 5 minutes. Add the turmeric, ginger, paprika and dried parsley and saute for a minute or two.
- Step 2 Next, pour in your broth and bay leaf and bring to a simmer.
- Step 3 Once the soup is simmering, stir in the orzo and let cook for 20 minutes or until the vegetables are tender and the orzo is soft.
- Step 4 Lastly, stir in your cooked chicken and let cook another 5-10 minutes. Season to taste and enjoy!
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
