Ingredients
Vegetables and Herbs
- 1 medium yellow onion, chopped (about 1 cup)
- 2 ribs celery, chopped (about 1 cup)
- 2 large carrots, peeled and cut into 1/3-inch pieces (about 1 cup)
- 4 garlic cloves, minced
- 1 tablespoon minced flat leaf parsley
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 cups chicken stock
- 2-3 cups shredded cooked chicken
- 1 pound orzo
Seasonings
- 1 teaspoon sea salt, plus ½ teaspoon more to taste
- 1¼ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon freshly cracked black pepper
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion, celery, carrots, and ½ teaspoon of sea salt. Cook, stirring occasionally, until the onion becomes translucent and the vegetables soften, about 7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Bring to Boil: Pour in the chicken stock, increase heat to high, and bring the broth to a rolling boil.
- Add Chicken and Orzo: Once boiling, stir in the shredded cooked chicken and orzo pasta. Reduce the heat to medium to maintain a gentle simmer. Add the minced parsley, remaining 1 teaspoon salt, garlic powder, Italian seasoning, and freshly cracked black pepper. Stir to combine evenly.
- Simmer Until Tender: Allow the mixture to simmer uncovered until the vegetables are tender, the orzo is creamy and cooked through, and most of the liquid has been absorbed, about 20 minutes. Stir occasionally to prevent sticking.
Notes
- Use homemade or high-quality chicken stock for the best flavor.
- Shredded rotisserie chicken can be used for convenience.
- If the soup gets too thick, add a little extra chicken stock or water to loosen it up.
- For extra creaminess, stir in a splash of heavy cream or a dollop of cream cheese at the end.
- Adjust salt according to taste, especially if using salted chicken stock.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
