How to Make Chicken & Orzo Soup – Simple Ingredients, Big Comfort

 

This Chicken & Orzo Soup recipe I am sharing today is a simple, comforting, and nourishing bowl of goodness made with tender chicken, soft leeks, celery, and delicate orzo pasta. Light yet satisfying, it comes together easily on the stovetop and is perfect for busy weeknights, chilly days, or whenever you’re craving a cozy homemade soup. 

A hint of dill adds gentle warmth and depth, while lemon wedges brighten each serving. Ready in under an hour, this wholesome soup is a family‑friendly favorite you’ll want to make again and again.

  

I grew up with a mother who could make a tasty soup out of anything. I guess I kind of learned how to make soup myself by watching her.  To me, making soup is one of the easiest things to make.  Simple ingredients working together to create something belly warming and delicious.

This soup is particularly tasty and uses ordinary simple ingredients. Store cupboard and pantry ingredients. Boneless skinless chicken thighs, a good stock, a couple of fresh vegetables, seasoning and a bit of orzo pasta. 

You might think the addition of dillweed as being a bit odd, but trust me when I say it totally works. You could call this the secret ingredient that leads to a very delicious pot of soup!

This goes wonderfully with some crisp buttered crackers on the side, or with some buttered crusty bread or rolls. It all depends on how hungry you are and whether you want to enjoy it as a lunch or a simple supper. One thing is certain, you will enjoy it!

  

INGREDIENTS NEEDED

TO MAKE

CHICKEN & ORZO SOUP 

Simple nutritious ingredients put together in the most delicious way!

• 1 TBS olive oil
• 1 fresh leek, halved, lengthwise, cleaned and sliced into 1/2 inch pieces
• 1 stalk celery, trimmed and chopped
• 3/4 pound boneless, skinless chicken thighs
• 1 1/2 litre chicken stock (6 cups)
• salt and black pepper to taste
• 105g orzo pasta (1/2 cup)
• 1 TBS dried dill weed
• Lemon wedges to serve (optional)

  

You will need leeks and celery.  One leek, and one stalk of celery.  Leeks have a tendency to be somewhat sandy. Make sure you clean your leek really well.  There is nothing worse than sand in your food. They are really easy to clean.  

Trim off the root and then any dark bit on the top of your leek. You want to use only the light green and the white. Just cut  slit down one side of the leek and then fan it open slightly, running cold water over it.  Any sand should just rinse away.

I always trim my celery also.  I use  a sharp knife to pull away any of the strings.  Strings can be a bit unpleasant depending on the age of your celery. I don't bother with the tender inner stalks, but sometimes the outer stalks can be really stringy, so those are the ones I de-string!  

  

For chicken stock I use Better than Bullion Chicken Stock concentrate, reconstituted.  I find it is not too salty and has a nice flavor.

Orzo is a rice shaped pasta. It is small like grains of rice. You can use another small pasta shape if you wish, but do use one which will be cooked in the time allotted, and do not overdo the amount. You don't want the soup to be more pasta than anything else.

The amount of dried dillweed is correct. You can use fresh dill if you have it, roughly double the amount of dried, chopped.

 

 

HOW TO MAKE

CHICKEN AND ORZO SOUP

1. Heat the oil over medium heat in a large saucepan.  Add the leeks and celery, Cook stirring occasionally, over medium low until softened without browning, about 5 to 8 minutes. (Do not allow the vegetables to color.)  
2. Add the chicken and stock.  Bring to the boil, then reduce to a simmer and cook for a further 15 to 20 minutes until the chicken is cooked through and tender, no longer pink.  Remove with a slotted spoon and set aside.  (If the chicken produces any foam, simply skim this off and discard.)
3. Bring the broth in the pot to the boil, add the dill and orzo.  Cook until tender, about 8 minutes (or however long it says on your package of orzo.)  (This time could vary according to the type of pasta you might use if you are using anything other than orzo.)
4. Cut the chicken into cubes, or shred it and return it to the pot.  Taste and adjust seasoning with salt and pepper. Heat through.  
5. Ladle into heated bowls and  serve with lemon wedges for squeezing. (optional)  Delicious! (Do add the lemon it adds a lovely freshness and don't skip the heated bowl. Your soup will stay hot for longer!)

This soup freezes very well. I highly recommend doubling the recipe and freezing any excess soup for future use. Simply pack into air tight freezer container(s). Label, date and freeze. Use within six months. Simply thaw in the refrigerator overnight and then reheat gently in a saucepan until thoroughly heated through before eating.

 

HINTS AND TIPS 

FOR MAKING THE BEST SOUPS POSSIBLE

1. There are a  lot of really great ready made stocks available in the shops these days, but often they can be high in salt.  I always try to make my own stock when I have bones left from a roast or ham or chicken.  

• Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown).  Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt.  You can also add some fresh herbs if you have them like parsley and thyme.  Bring to the boil. 
• Skim off any foam and discard.  Simmer over low heat for an hour or so.  Obviously the longer you simmer it the more flavor filled it will be.  Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.

2.  An immersion blender is a valuable tool when it comes to pureeing soups for a creamy finish.  It will still have texture however. The only way to really make sure your soup is extremely smooth is to puree it and then pass it through a sieve.  Passing it through a sieve will remove any solids and make for a creamier soup. 

3.  If you are making a stock from scratch, you may want to chill it before separating it into smaller containers. Any fat will harden and you can just lift it off the top and discard.  Alternately you can pass several layers of paper towel across the top, just skimming it.  The paper towel will soak up the fat very easily.

4.  Try to have all of your vegetables cut to a uniform size. That way they will cook in about the same time. You can start by adding vegetables that have a longer cook time, adding the remainder in stages.

5.  Most soups freeze very well. Certain soups like cream soups are the exception as they can have a tendency to split when frozen. I do not recommend freezing cream soups.  There are also certain vegetables whose textures alter a bit when frozen, such as potatoes.  You may, or may not, like the texture of them afterwards.

6. Adding ingredients like citrus juices, vinegars, tomato paste, wine, coffee, and beer can often make a difference between creating a good soup or creating a great soup! Adding these during cooking brightens up the flavor profile significantly, which will make your soup or stew feel less heavy, even as it remains delectably savory.

  

7. When making soups that include pasta be aware that the pasta will soak up some of the broth and soften as it sits. This means that pasta soups are not idea keepers. If you are going to prepare a soup which has pasta in it ahead of time. Don't add the past until about half an hour or so before you plan on serving it.  You can cook the pasta separately as well and then just add it in at the last, heating it through before serving.

8. Often it is a wise thing to double up your soup recipes, freezing some for a later date. Package and label them in single serving sized containers which are easy to reheat in the microwave at a later date.

9.  I don't know any soup which is not greatly enhanced by adding a crisp crouton or something crunchy on top. You can easily cut shapes using cookie cutters out of buttered bread and toast them in a hot oven.  You can add sesame seeds, or bagel seasoning, coarse salt and pepper, etc. to make them even prettier.  

Scraps of pastry rolled out and cut into shapes, then baked until crisp.  Potato skins toasted in a hot oven until crisp and golden, and topped with cheese. Stale croissants, sliced into thin slices crosswise, sprayed with low fat cooking spray and then toasted in a hot oven.

There is no end to the possibilities when it comes to creating something tasty and crisp to flat on top of your soup!!!

10. Always ladle your soups into heated bowls or mugs. This just helps to keep the soup hot for longer and makes for a much better presentation.  

  

A FEW OTHER

DELICIOUS SOUP RECIPES TO ENJOY

Tis the season. Here are a few other soup recipes that you might also enjoy!

WINTER VEGETABLE SOUP WITH CHEESE DUMPLINGS - Soup with dumplings?  Count me in!  Especially cheese dumplings.  Simple to make and using simple  everyday ingredients. Its also a great way to use up what's in the fridge. This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this!   

CREAMY HUNGARIAN MUSHROOM SOUP - Sweet onion, meaty mushrooms, lemon, dill, sour cream and a good stock all work together to create something with is sublime and quite simply delicious. There is no other word to describe it. Not is this soup incredibly tasty, but it is also really quick and easy to make.   Do make the croutons. 

  

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Yield: 4

Author: Marie Rayner

Chicken & Orzo Soup

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Simple, delicious and filling. I like mine with crisp crackers. 

• 1 TBS olive oil
• 1 fresh leek, halved, lengthwise, cleane and sliced into 1/2 inch pieces
• 1 stalk celery, trimmed and chopped
• 3/4 pound boneless, skinless chicken thighs
• 1 1/2 litre chicken stock (6 cups)
• salt and black pepper to taste
• 105g orzo pasta (1/2 cup)
• 1 TBS dried dill weed
• Lemon wedges to serve (optional)

Instructions

1. Heat the oil over medium heat in a large saucepan. Add the leeks and celery, Cook stirring occasionally, over medium low until softened without browning, about 5 to 8 minutes.
2. Add the chicken and stock. Bring to the boil, then reduce to a simmer and cook for a further 15 to 20 minutes until the chicken is cooked through and tender, no longer pink. Remove with a slotted spoon and set aside.
3. Bring the broth in the pot to the boil, add the dill and orzo. Cook until tender, about 8 minutes (or however long it says on your package of orzo.)
4. Cut the chicken into cubes, or shred it and return it to the pot. Taste and adjust seasoning with salt and pepper. Heat through.
5. Ladle into heated bowls and serve with lemon wedges for squeezing. (optional) Delicious!

 

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