Take the noodles out of the soup, because this Chicken and Orzo Soup is the best thing that ever happened!
I’ve never been a chicken noodle soup kind of gal. It’s just not something that my mother ever made, and we never had any cans of it in the house. I can’t remember what was served to the sick, but it wasn’t chicken noodle soup.
I remember buying a can of it a time or two over the years for whatever reason. Maybe I wanted to be a person who likes chicken noodle soup when they’re sick. It sounded good. I just don’t like it. I’ve made it, but still didn’t care for it.
Two years ago I made Spinach Meatballs with Orzo, the meatballs are a chicken base, and the dish is delicious. I fell in love with orzo at that time, and have since made several things with it, including this Orzo and Asparagus.
I decided to revisit chicken noodle soup, but with different eyes. I wanted to make chicken and wild rice soup, but when I went to the store I didn’t see the exact wild rice I was looking for, so my plans changed. I was standing in the kitchen looking in my cabinets, and that’s when it hit me..orzo!
I could make Chicken and Orzo Soup. I treated it the same as a chicken noodle soup, but with orzo. Wow, what a difference.
This soup is loaded with chunks of chicken breast, diced celery, carrots, orzo, and topped with fresh parsley. It’s delicious. And, I would certainly take a bowl of this if I was feeling under the weather. Or when the soup mood strikes!
Ingredients in Chicken and Orzo Soup:
- chicken seasoning
- chicken stock
How do you make Chicken Soup?
- Season the chicken with the chicken season and brown in a large pot. Remove and set aside.
- Sautee the carrots, celery, and garlic.
- Add the chicken and orzo.
- Pour in the stock and bring to a boil.
Here are my cold weather favorites:
- 2 Tablespoons oil
- 4 medium carrots diced
- 3 celery stalks diced
- 1 tablespoon minced garlic
- 1 ½ pounds boneless skinless chicken breasts, diced
- 1 tablespoon Weber Kickin Chicken Seasoning
- 8 cups chicken stock
- 1 ½ cups orzo
- Fresh parsley for garnishing
- In a large pot that you use to cook your soups in, heat oil over medium to high heat.
- Season the chicken with seasoning, and brown the chicken pieces on all sides. Remove and set aside.
- Saute the carrots, celery in garlic until the garlic is nice and fragrant. (about 2 to 3 minutes)
- Add the chicken back into the pot.
- Stir in the orzo.
- Pour in the chicken stock, and bring to a boil.
- Simmer for 15 to 20 minutes until the orzo and chicken has fully cooked.
- Remove from the heat.
- Serve with fresh parsley if desired.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 79mgSodium: 434mgCarbohydrates: 24gFiber: 2gSugar: 5gProtein: 35g