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super quick chicken orzo soup

super quick chicken orzo soup

Still homemade, with just a few shortcuts. 

Make this pot of goodness in less than an hour.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 to 8 servings
Author Rosemary Stelmach

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cups carrots, sliced 1/4" (about 14 ounces)
  • 2 cups celery, sliced at 1/4" (about 7 ounces)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups sliced leek, white & light green part (about 7 ounces)
  • 1/4 cup chopped fresh parsley
  • 2 (46-ounce) cans chicken broth
  • 1/4 cup chopped fresh dill (plus extra for garnish)
  • 1 cup orzo or gluten-free orzo (about 7 ounces)
  • 2 cups shredded rotisserie chicken breast (about 10 to 12 ounces)

Instructions

  1. Heat the olive oil and butter in a large stockpot or dutch oven with at least 5-quart capacity over medium heat. Add the sliced carrots and celery along with the salt & pepper. Cover and sauté for 5 minutes.

  2. Add the sliced leeks and chopped parsley. Stir to combine. Cover and continue cooking for an additional 10 minutes. 

  3. Remove the cover and increase the heat to medium-high. Add the chicken broth along with the chopped dill. Mix well. Bring to a boil.

  4. Reduce heat to medium and add the orzo. Simmer until pasta is cooked to al dente, according to package directions, for about 7 to 10 minutes.

  5. When the orzo is just about done, add the shredded chicken breast, stir to combine and continue simmering until just heated through for 1 to 2 minutes. Serve immediately.