Chicken, Vegetable & Orzo Soup
Serves 5
Pure comfort food in a bowl! This hearty and immune boosting soup is packed full of vegetables, juicy shredded chicken and filling orzo pasta.
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 500g chicken breast or thigh
  2. 1 brown onion, finely diced
  3. 4 garlic cloves, finely chopped
  4. 2 cups root vegetables, diced (I use potato, sweet potato & carrot)
  5. 2 celery stalks, diced
  6. 1 cup peas
  7. 1 cup baby spinach leaves
  8. 2.5 litres chicken stock
  9. 1 chicken stock cube
  10. 1 cup orzo pasta
  11. 1 tablespoon lemon juice (juice of ½ a lemon)
  12. 1 teaspoon lemon zest
  13. 4 sprigs of fresh herbs (thyme, oregano and/or rosemary)
  14. 2 bay leaves
  15. 1/4 teaspoon salt
  16. 1/4 teaspoon pepper
  17. 1 tablespoon olive oil, for frying
  18. 1 handful chopped parsley, to serve (optional)
  1. Heat the oil in a large pot over medium-high heat. Place the onion, garlic, hard root vegetables and celery into the pot and sauté for 4 minutes, stirring regularly.
  2. Add in the stock, stock cube, lemon juice and zest, herbs, chicken and seasoning and bring to the boil.
  3. Once at a gentle boil, reduce the heat to low and simmer for 8 minutes.
  4. Stir in the orzo pasta and then continue to simmer for a further 10 minutes.
  5. Remove the chicken and place it on a plate. Using two forks gently shred the chicken and then add it back into the pot.
  6. Lastly, stir in the peas and spinach and simmer for 2 minutes and until the spinach has wilted.
  7. Discard the sprigs of herbs. To serve, spoon the soup into bowls and top with chopped parsley.
Rebecca Pope Sydney Food & Lifestyle Blogger