In a shocking turn of events, it actually feels like NC Fall here!! Usually it is still hot and swampy though September, but it actually feels wonderful outside. The cooler temperatures mean we are are on the soup train, starting with this chicken orzo soup. It is basically just your average chicken noodle soup except instead of normal noodles, use orzo. I love orzo because I get a lot more noodle per bite than with normal noodles. This soup also uses a lot of the fresh herbs we have growing on our deck, so each bite is bursting with fresh flavors. This soup with some crusty homemade french bread makes a comforting meal on a chilly autumn night!

Chicken Orzo Soup

5 from 1 vote

Print Recipe

Course Soup

Cuisine American

Ingredients

48 oz chicken stock
1 lb chicken breast cooked and shredded
1 sweet onion finely diced
1 tsp minced garlic
1 cup carrots diced
1 cup celery diced
1/4 cup parsley chopped
1 tsp dill
1/2 box orzo
1 sprig rosemary
1 bunch thyme
salt and pepper to taste

Instructions

Create an herb bundle by tying together rosemary sprig and thyme bunch
Saute onions in olive oil, season with pinch salt and pinch of pepper
When onions translucent, add garlic
Add veggies, saute until soft
Add broth and herb bundle and bring to a boil
Add chicken, parsley and dill
Let cook for about 10 minutes then add orzo [NOTE: if planning on freezing, cook noodles separate and freeze without noodles so they don't get mushy]
Adjust salt and pepper to taste, then serve