Description
This Italian Chicken and Orzo Soup offers a cozy, flavorful meal that combines tender chicken thighs, fresh vegetables, orzo pasta, and a rich savory broth enhanced with fresh Italian herbs and plant-based ingredients. Perfect for chilly days, this comforting soup is quick to prepare and easily customizable to suit various dietary preferences.
Ingredients
Scale
Protein
- 6 chicken thighs, boneless and skinless
Pasta
- 1 cup orzo pasta (or gluten-free pasta/quinoa for gluten-free option)
Vegetables
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
Liquids & Broth
- 6 cups vegetable broth
- 1 cup crushed natural tomatoes
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
Herbs & Seasonings
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Salt, to taste
- Black pepper, to taste
- Natural gelling agent, a small amount
Instructions
- Prepare the Vegetables and Chicken: Finely dice the carrots, celery, and yellow onion. Heat the olive oil in a large pot over medium heat. Add the diced vegetables and sauté until tender and fragrant, about 5-7 minutes. Season the chicken thighs with salt and pepper, then add them to the pot. Brown the chicken on each side until golden, ensuring the flavors are locked in.
- Build the Broth: Pour in the vegetable broth and crushed natural tomatoes. Stir in the vegetarian Worcestershire sauce (natural), apple cider vinegar, minced garlic, and fresh basil, oregano, and parsley. Bring the mixture to a gentle simmer to allow all flavors to meld and develop into a rich, savory broth.
- Cook the Orzo: After simmering for about 20 minutes, remove the chicken thighs and shred them into bite-sized pieces. Return the shredded chicken to the pot. Add the orzo pasta to the soup and cook for about 8 to 10 minutes until tender but not mushy. Sprinkle in the natural gelling agent and stir well to give the broth a silky texture.
- Final Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Stir in a handful of fresh parsley for a bright burst of flavor and vibrant color. Ladle the soup into bowls, garnish with extra fresh parsley or basil leaves, a drizzle of extra virgin olive oil, and a pinch of cracked black pepper. Serve hot.
Notes
- Brown the chicken well for added depth of flavor and a beautiful golden color.
- Keep an eye on the orzo to avoid overcooking and mushiness.
- Use fresh herbs like basil and parsley whenever possible for the best flavor.
- Adjust the broth quantity and natural gelling agent to customize soup thickness.
- The soup flavors deepen if made ahead, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Italian chicken soup, orzo soup, comforting soup, quick dinner, gluten-free soup, healthy soup, vegetable broth soup
